Dinner

Cabbage Soup with Lemon-Dill and White Beans Recipe

Bymia larkspur October 18, 2025October 18, 2025

Introduction

This Cabbage Soup with Lemon-Dill and White Beans is a light, comforting dish bursting with fresh flavors. It’s easy to make, nourishing, and perfect for any season. The lemon and dill add a bright twist to a classic vegetable soup.

A white bowl filled with a colorful mix of food sits on top of a beige cloth on a white marbled surface. The dish has two layers: the first is a green layer of shredded cooked cabbage with bits of orange carrot and small green leafy pieces, all soft and moist in a light broth; the second layer is scattered large, light beige beans that rest on the cabbage. Another similar bowl and part of a pot with the same food are visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 medium carrot, peeled and diced
4 cups green cabbage, thinly sliced
1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
4 cups vegetable or chicken broth
Zest and juice of 1 large lemon
1 tsp dried dill (or 2 tablespoons fresh dill, chopped)
1 tsp salt, plus more to taste
½ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking until softened, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add the sliced cabbage along with salt and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the cabbage softens and begins to wilt.
Step 3: Pour in the broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes to blend the flavors.
Step 4: Stir in the drained and rinsed white beans and cook for an additional 5 minutes to heat through.
Step 5: Add lemon zest, lemon juice, and dill to the soup. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Step 6: Ladle the warm soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread if desired.

Tips & Variations

Use fresh dill if available for a brighter flavor, but dried dill works well too.
Add a pinch of red pepper flakes for a gentle heat boost.
Substitute white beans with chickpeas or navy beans for variety.
For a heartier meal, stir in cooked sausage or shredded chicken.
If you prefer a creamier texture, blend a portion of the soup before adding the beans.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often improve after a day. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a colorful mixed vegetable dish, featuring bright green shredded cabbage layered with round, light beige beans, small diced orange carrot bits, and some dark green leafy herbs all mixed in a light broth. The dish has a soft, slightly wet texture, with the cabbage and beans sitting evenly distributed throughout the bowl. It is placed on a cream-colored cloth on a white marbled surface, with some fresh green parsley scattered nearby and a partially cut cabbage and another bowl with a similar dish blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage is traditional, but savoy or Napa cabbage will also work well and add a slightly different texture and flavor.

Is this soup vegan?

It can be vegan if you use vegetable broth. If using chicken broth, it’s not vegan but still vegetarian-friendly. Always check your broth choice to suit your diet.