Description
Bright and hearty, our Lemon Dill Cabbage Soup is a delightful blend of fresh ingredients that brings Mediterranean flavors to your table. This light yet satisfying dish features tender cabbage, creamy cannellini beans, and a zesty kick from lemon juice and dill. It’s perfect for a cozy lunch or dinner, offering nourishment and comfort with each bowl. Easy to prepare and packed with nutritious vegetables, this soup is an excellent choice for meal prep or a quick weeknight dinner. Enjoy it paired with crusty bread or topped with fresh herbs for an extra burst of flavor.
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 or no-chicken broth
- 1 15-oz can no-salt-added cannellini beans, rinsed
- 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 until fragrant (about 4 minutes).
- Stir in chopped cabbage, oregano, and pepper; cook for an additional 3 minutes until the cabbage begins to wilt.
- Pour in vegetable broth and add rinsed cannellini beans. Bring to a boil, then reduce heat and simmer for about 8 minutes until the cabbage is tender.
- In a mixing bowl, whisk together lemon juice and chopped dill. Gradually mix in ½ cup of hot soup twice to temper the mixture.
- Remove the pot from heat and stir in the tempered mixture along with salt.
- Serve warm, garnished with additional dill and ground pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 640mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 70mg