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Lemon Dill Cabbage Soup in rustic bowl

Lemon Dill Cabbage Soup Recipe

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  • Author: Jessica
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A bright and creamy soup with cabbage, cannellini beans, lemon, and dill—comforting and nourishing for any meal.


Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 medium green cabbage, chopped
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 6 cups reduced sodium vegetable broth
  • 2 cans cannellini beans, rinsed
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp fresh lemon juice
  • ¼ cup fresh dill, chopped
  • Salt to taste
  • Optional: baby spinach, crusty bread for serving


Instructions

  • Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic; sauté until fragrant (about 4 minutes).
  • Stir in cabbage, oregano, and pepper. Cook until slightly softened, about 3 minutes.
  • Pour in broth and add cannellini beans. Bring to boil, then simmer 8 minutes until cabbage is tender.
  • Whisk Parmesan, egg, and lemon juice in a bowl. Slowly temper with hot broth while whisking.
  • Remove soup from heat. Stir in tempered egg mixture and fresh dill. Season with salt.
  • Serve warm with crusty bread, garnished with extra dill and pepper.

Notes

  • Temper the egg mixture carefully to avoid curdling.
  • Fresh dill adds the best flavor, but dried works in a pinch.
  • Soup tastes even better the next day.