Description
This Lemon Dill Cabbage Soup is a cozy, comforting dish ready in just 30 minutes. Featuring tender green cabbage, protein-rich cannellini beans, and a zesty lemon dill flavor, it’s perfect for a light yet satisfying meal. The addition of Parmesan and egg enriches the soup, while fresh dill adds a refreshing herbal note, making it ideal for cooler days or whenever you crave a wholesome, warming bowl.
Ingredients
Scale
Soup Base
- 2 tablespoons Extra-virgin olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Green cabbage, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Ground pepper
- 6 cups Vegetable broth
- 1 can Cannellini beans, drained and rinsed
Flavor Enhancers
- 1/2 cup Grated Parmesan cheese
- 1 large Egg
- 1/4 cup Lemon juice, fresh
- 1/4 cup Chopped fresh dill
- 1 teaspoon Salt
Instructions
- Sauté Aromatics: Heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the diced onions and minced garlic, cooking until fragrant and the onions become translucent, about 4 minutes.
- Add Cabbage and Seasonings: Add the chopped green cabbage, dried oregano, and ground pepper to the pot. Sauté until the cabbage starts to soften, about 3 minutes.
- Simmer Soup: Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 8 minutes until the cabbage is tender.
- Temper Egg Mixture: In a separate bowl, whisk together the grated Parmesan cheese, fresh lemon juice, and the large egg. Slowly add about one cup of hot broth from the soup into this mixture while whisking continuously to temper the egg and prevent curdling.
- Combine and Finish: Remove the soup from heat. Gradually stir in the tempered egg mixture along with the chopped fresh dill. Season with salt to taste, blending all flavors together.
- Serve: Ladle the soup into warm bowls. Garnish with extra dill and a sprinkle of black pepper. Serve warm accompanied by crusty bread for a complete meal.
Notes
- Substitute extra-virgin olive oil with any neutral oil if preferred.
- Shallots or leeks can replace yellow onions for a milder taste.
- Savoy or Napa cabbage can be used instead of green cabbage.
- Italian seasoning can replace dried oregano.
- Use Great Northern or navy beans as alternatives to cannellini beans.
- For a vegan version, replace Parmesan cheese with nutritional yeast and the egg with plant-based milk, omitting tempering steps accordingly.
- Adjust salt and pepper according to dietary needs and taste preferences.
- Serve with crusty bread to enhance meal satisfaction.
