Cabbage Soup with Lemon-Dill and White Beans Recipe
A light and comforting cabbage soup infused with fresh lemon and dill flavors, combined with hearty white beans for protein. This easy-to-make soup is perfect for a healthy lunch or dinner, featuring tender cabbage, aromatic garlic, and a slightly tangy finish. Ideal for those seeking a nutritious, flavorful dish that’s both gluten-free and vegetarian.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables and Aromatics
- 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
Beans and Broth
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 4 cups vegetable or chicken broth
Seasonings and Garnishes
- 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)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and carrot, cooking until softened, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
- Cook cabbage: Stir in the thinly sliced cabbage, along with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the cabbage begins to soften and wilt.
- Add broth and simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and let simmer for 15 minutes to develop flavors.
- Add white beans: Stir in the drained and rinsed white beans and continue to cook the soup for an additional 5 minutes.
- Season with lemon and dill: Incorporate the lemon zest, lemon juice, and dried or fresh dill into the soup. Taste and adjust the seasoning with extra salt, pepper, or lemon juice as desired. Optionally, add red pepper flakes for some heat.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread for dipping.
Notes
- For a vegan version, use vegetable broth exclusively.
- The soup can be stored in the refrigerator for up to 4 days.
- You can substitute kale or spinach for cabbage for a different leafy green variation.
- Adding red pepper flakes is optional but recommended for a subtle spicy kick.
- Serve with crusty bread or a side salad for a complete meal.
Keywords: cabbage soup, lemon dill soup, white bean soup, healthy soup, gluten free soup, vegetarian soup, easy dinner, comfort food
