Lemon Dill Cabbage Soup
A vibrant and healthy soup made with cabbage, cannellini beans, and fresh dill, enhanced by the brightness of lemon. It’s a low-calorie, filling meal with lots of flavor, topped off with Parmesan and a rich egg mixture for creaminess.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion chopped (about 1 cup)
- 5 cloves garlic thinly sliced (3 tablespoons)
- 4 cups chopped green cabbage
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper plus more for garnish
- 4 cups reduced-sodium vegetable broth or no-chicken broth
- 1 15-ounce can no-salt-added cannellini beans, rinsed
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2½ tablespoons lemon juice
- 2 tablespoons chopped fresh dill plus more for garnish
- ¼ teaspoon salt
Instructions
- Heat oil in a Dutch oven. Cook onion and garlic until soft (4 min).
- Add cabbage, oregano, pepper. Cook until starting to soften (3 min).
- Add broth and beans. Simmer covered until cabbage is tender (8 min).
- Whisk Parmesan, egg, and lemon juice. Temper with hot broth (twice).
- Remove soup from heat and stir in egg mixture, dill, and salt.
- Serve hot, garnished with extra dill and pepper.
- See full steps with tips & photos → https://p4pd.org/lemon-dill-cabbage-soup/
Notes
- Make Ahead: This soup can be stored in the fridge for up to 3 days. Reheat gently to avoid curdling the egg mixture.
- Toppings: Add a little more grated Parmesan or fresh herbs as a garnish for extra flavor.