Dinner

Lemon Dill Cabbage Soup Recipe

ByMatteo Rossi November 3, 2025November 3, 2025

Introduction

This Lemon Dill Cabbage Soup is like a warm hug on a cool day. Hearty with cannellini beans and cabbage, it’s brightened up with fresh lemon juice and finished with a creamy Parmesan-egg blend that adds richness without heaviness. It’s a light but satisfying comfort food perfect for any meal.

A creamy soup is served in a white bowl, placed on a white plate that rests on a soft, beige cloth with subtle wrinkles. The soup has bright green cabbage leaves floating on top along with white beans scattered throughout. Fresh dill sprigs and a light sprinkle of black pepper are visible on the surface, adding texture and color contrast. Next to the bowl on the plate are two copper spoons with a polished, warm metallic finish. The scene is set on a white marbled surface, giving a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, thinly sliced
4 cups green cabbage, chopped
1 teaspoon dried oregano
¼ teaspoon black pepper
4 cups vegetable broth (reduced sodium)
1 can (15 oz) cannellini beans, rinsed and drained
½ cup grated Parmesan cheese
1 large egg
2 tablespoons fresh lemon juice
2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
Salt, to taste

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sliced garlic, cooking until fragrant and soft, about 4 minutes.
Step 2: Stir in chopped cabbage, dried oregano, and black pepper. Cook for about 3 minutes until the cabbage begins to soften.
Step 3: Pour in the vegetable broth and add the rinsed cannellini beans. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 8 minutes or until the cabbage is tender.
Step 4: In a medium heatproof bowl, whisk together Parmesan cheese, lemon juice, and egg. Slowly drizzle about ½ cup of hot soup broth into the egg mixture while whisking constantly to temper it. Repeat once more.
Step 5: Remove the soup from heat and slowly stir in the tempered egg mixture. Add chopped fresh dill and salt to taste. Stir gently to combine.
Step 6: Ladle soup into bowls and garnish with extra dill and black pepper. Serve warm with crusty bread.

Tips & Variations

Slice garlic thinly so it blends smoothly into the soup.
Temper the egg mixture carefully to prevent curdling and achieve a velvety texture.
Use fresh dill for the brightest flavor; if using dried, use half the amount.
Add a handful of baby spinach for extra greens and color.
Substitute kale or spinach instead of cabbage for a different texture.
Swap cannellini beans with chickpeas or navy beans as preferred.
Add crushed red pepper flakes for a subtle kick.
Make it vegan by omitting the egg and Parmesan; add a splash of coconut milk instead.

Storage

Store cooled soup in a sealed container in the refrigerator for up to 4 days. Reheat gently over low heat to avoid curdling; do not boil once the egg mixture is added. Freezing is not recommended due to the egg content.

How to Serve

A white bowl filled with a light broth soup containing several layers of bright green leafy cabbage pieces scattered throughout, mixed with light beige white beans. Small sprigs of fresh green dill are placed on top, and the broth has a slightly foamy texture with black pepper flakes sprinkled over it. The bowl rests on a cloth with soft beige and blue stripes and is placed on a white marbled surface, next to a copper spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, you can prepare the soup in advance but add the egg and Parmesan mixture just before serving to prevent separation.

Can I use dried dill?

Yes, but use half the amount of dried dill compared to fresh, as dried herbs are more concentrated.

Is it okay to skip the egg?

Yes, though the soup will lose some creaminess. You can add a splash of plant-based milk to maintain some richness.

Can I make this soup vegan?

Absolutely. Leave out the egg and Parmesan, and stir in a little coconut milk or nutritional yeast for added creaminess and flavor.

What other beans work well here?

Great Northern beans, navy beans, or even chickpeas are excellent substitutes for cannellini beans.

How do I prevent the egg from curdling?

Temper the egg mixture by gradually whisking in hot broth before adding it back to the soup. This gentle process prevents curdling and ensures a smooth texture.

What if I don’t have cannellini beans?

Any mild white bean works well, including chickpeas, navy beans, or butter beans.

Matteo Rossi