Description
A vibrant Lemon Dill Cabbage Soup combines hearty beans and cabbage in under 30 minutes, offering a delicious and healthy meal.
Ingredients
Scale
- 2 tablespoons Extra-virgin olive oil
- 1 large Yellow onion
- 3 cloves Garlic
- 4 cups Green cabbage
- 1 teaspoon Dried oregano
- 1 teaspoon Ground pepper
- 6 cups Vegetable broth
- 1 can Cannellini beans
- 1/2 cup Grated Parmesan cheese
- 1 large Egg
- 1/4 cup Lemon juice
- 1/4 cup Chopped fresh dill
- 1 teaspoon Salt
Instructions
- 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 the chopped green cabbage, dried oregano, and ground pepper to the pot. Sauté until the cabbage starts to soften, about 3 minutes.
- Pour in the vegetable broth and add the cannellini beans. Bring to a boil, then reduce the heat to a simmer for 8 minutes, until the cabbage is tender.
- In a separate bowl, whisk together the grated Parmesan cheese, fresh lemon juice, and the large egg. Slowly add a cup of hot broth from the soup while whisking continuously to temper the egg.
- Remove the soup from heat and stir in the tempered egg mixture, along with the chopped fresh dill. Season with salt to taste.
- Ladle the soup into warm bowls. Garnish with extra dill and a sprinkle of black pepper. Serve warm with crusty bread.
Notes
- Can substitute olive oil with any neutral oil.
- Shallots or leeks can be used instead of yellow onion.
- Fresh garlic is recommended for best flavor.
- Savoy cabbage or Napa cabbage can be used as alternatives.
- Italian seasoning can be used instead of dried oregano.
- Homemade broth or low-sodium chicken broth can replace vegetable broth.
- Great Northern or navy beans can be used instead of cannellini beans.
- Nutritional yeast can replace Parmesan cheese for a vegan option.
- Plant-based milk can replace the egg for a vegan version.
- Dried dill can be used in smaller amounts if fresh is not available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 70 mg
Keywords: Lemon Dill Cabbage Soup, Healthy Soup, Quick Soup, Vegetarian Recipe