Description
This Lemon Dill Cabbage Soup is a comforting and protein-packed vegetarian dish featuring tender cabbage, creamy cannellini beans, and a bright lemon and dill finish. Enhanced with a velvety Parmesan and egg mixture for richness without heaviness, it comes together in under 30 minutes and offers a light yet filling meal perfect for lunch or dinner.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, thinly sliced
- 1 small head green cabbage, chopped (about 4 cups)
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
Egg and Cheese Mixture
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh lemon juice
Finishing Touches
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- Salt to taste
- Extra fresh dill and black pepper for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and thinly sliced garlic. Cook, stirring occasionally, until they become fragrant and soft, about 4 minutes.
- Soften the Cabbage: Stir in the chopped cabbage, dried oregano, and black pepper. Continue cooking, stirring frequently, until the cabbage starts to soften, approximately 3 minutes.
- Simmer with Beans: Pour in the vegetable broth and add the rinsed cannellini beans. Increase the heat to bring the soup to a boil, then reduce to a gentle simmer. Cover the pot and cook for 8 minutes or until the cabbage is tender.
- Prepare the Egg Mixture: In a medium heatproof bowl, whisk together grated Parmesan cheese, lemon juice, and the egg. Slowly drizzle about half a cup of the hot soup broth into the egg mixture while whisking constantly to temper the egg, then repeat this process once more to gradually raise the temperature without curdling.
- Finish the Soup: Remove the soup from heat. Slowly stir the tempered egg mixture back into the soup. Add chopped fresh dill and season with salt according to taste. Stir gently to combine all flavors evenly.
- Serve: Ladle the soup into bowls and garnish with extra fresh dill and a sprinkle of black pepper. Serve warm, accompanied by crusty bread or your favorite side.
Notes
- Slice garlic thinly so it integrates fully and melts into the soup.
- Tempering the egg mixture is essential to prevent curdling and achieve a creamy texture.
- Fresh dill is preferred for best flavor; if using dried, halve the quantity.
- Optional: Add a handful of baby spinach for extra greens and nutrients.
- Store leftovers in the refrigerator for up to 4 days in a sealed container and reheat gently over low heat.
- Not recommended for freezing due to the egg content which may separate after thawing.
- To make vegan, omit the egg and Parmesan and add a splash of coconut milk or plant-based milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: lemon dill cabbage soup, vegetarian soup, cannellini bean soup, creamy cabbage soup, healthy comfort food, easy soup recipe, stovetop soup
