Description
Lemon Dill Cabbage Soup is a vibrant and comforting dish that brings the essence of Mediterranean flavors to your table. This delightful soup combines tender cabbage with creamy cannellini beans in a rich, aromatic broth, perfectly complemented by fresh dill and zesty lemon. It’s easy to prepare, making it an ideal choice for a cozy dinner or a light lunch with friends. The wholesome ingredients create a nutritious meal that warms the soul without weighing you down.
Ingredients
Scale
- 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 broth
- 1 15-oz can no-salt-added cannellini beans, rinsed
- 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
- Heat olive oil in a large pot over medium heat. Add chopped onion and sliced garlic; sauté for about 4 minutes until fragrant.
- Stir in chopped cabbage, oregano, and pepper; cook for another 3 minutes.
- Pour in vegetable broth and add rinsed cannellini beans. Bring to a boil, then reduce heat to simmer for 8 minutes until cabbage is tender.
- In a separate bowl, whisk together Parmesan cheese, egg, and lemon juice. Gradually add ½ cup of hot soup to temper the mixture.
- Remove the soup from heat; stir in the egg mixture, along with chopped dill and salt.
- Serve hot, garnished with extra dill and ground pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 90mg