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.