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Lemon Dill Cabbage Soup Recipe

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★★★★★

4.6 from 73 reviews

Lemon Dill Cabbage Soup is a vibrant and healthy dish featuring tender green cabbage simmered in a flavorful broth with cannellini beans, infused with bright lemon juice and fresh dill. This comforting soup blends Mediterranean flavors with a creamy Parmesan and egg mixture, making it a perfect light yet satisfying meal.

Ingredients

Scale

Main Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 small yellow onion, chopped (about 1 cup)
  • 5 cloves garlic, thinly sliced (3 tbsp)
  • 4 cups chopped green cabbage
  • 1 tsp dried oregano
  • ½ tsp ground pepper plus more for garnish
  • 4 cups reduced-sodium vegetable or no-chicken broth
  • 1 15-oz can no-salt-added cannellini beans, rinsed

Finishing Ingredients

  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2½ tbsp lemon juice
  • 2 tbsp chopped fresh dill plus more for garnish
  • ¼ tsp salt

Instructions

  1. Heat Oil and Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and thinly sliced garlic. Cook for about 4 minutes until the onion becomes translucent and the garlic is fragrant.
  2. Add Cabbage and Spices: Stir in 4 cups of chopped green cabbage, 1 teaspoon dried oregano, and ½ teaspoon ground pepper. Cook for another 3 minutes, letting the cabbage soften slightly and the spices release their flavors.
  3. Add Broth and Beans, Simmer: Pour in 4 cups of reduced-sodium vegetable or no-chicken broth and add the rinsed cannellini beans. Bring the mixture to a boil, then reduce heat and simmer gently for 8 minutes until the cabbage is tender.
  4. Prepare Parmesan-Egg Mixture: In a separate bowl, whisk together ¼ cup grated Parmesan cheese, 1 large egg, and 2½ tablespoons of lemon juice. To temper the mixture and avoid curdling, gradually whisk in ½ cup of the hot soup twice, stirring continuously.
  5. Incorporate Egg Mixture and Season: Remove the soup from heat. Slowly stir in the tempered Parmesan and egg mixture along with 2 tablespoons chopped fresh dill and ¼ teaspoon salt to enhance flavor and add creaminess.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with additional fresh dill and a sprinkle of ground pepper. Serve immediately for a fresh, zesty soup experience.

Notes

  • You can substitute white beans with navy or great northern beans if preferred.
  • Be sure to temper the egg mixture properly with hot soup to prevent it from scrambling when stirred in.
  • For a richer flavor, use homemade vegetable broth if available.
  • This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

Keywords: Lemon Dill Cabbage Soup, Healthy Soup, Vegetarian Soup, Mediterranean Soup, Cannellini Bean Soup, Light Soup, Comfort Food

Find it online: https://yumwithmia.com/lemon-dill-cabbage-soup-recipe/