Cabbage Soup with Lemon-Dill and White Beans Recipe

Introduction

This vibrant Cabbage Soup with Lemon-Dill and White Beans is a comforting and healthy meal perfect for any season. Bright lemon and fragrant dill uplift the hearty cabbage and creamy beans, creating a delicious and nourishing dish.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, peeled and diced
• 4 cups green cabbage, thinly sliced
• 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
• 4 cups vegetable or chicken broth
• Zest and juice of 1 large lemon
• 1 tsp dried dill (or 2 tablespoons fresh dill, chopped)
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking until softened, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Step 2: Stir in the sliced cabbage, salt, and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the cabbage softens and wilts.
3. Step 3: Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
4. Step 4: Add the drained white beans and cook for an additional 5 minutes to heat them through.
5. Step 5: Stir in the lemon zest, lemon juice, and dill. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
6. Step 6: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread for dipping.

Tips & Variations

• Use fresh dill if available — it adds a brighter, more vibrant flavor than dried dill.
• For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
• If preferred, substitute kale or spinach for cabbage for a different texture.
• Add a splash of cream or coconut milk for a richer soup.
• Use homemade broth for deeper flavor, or low-sodium store-bought broth for better control of saltiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. This soup also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cabbage instead of fresh?

Fresh cabbage is best for this recipe because it retains a nice texture and flavor when cooked. Canned cabbage is usually softer and may result in a mushier soup.

Is it okay to use other types of beans?

Yes, you can substitute other white beans such as navy beans or great northern beans. Just make sure they are cooked and drained if using canned beans.

Cabbage Soup with Lemon-Dill and White Beans Recipe

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★★★★★

4.6 from 148 reviews

A light, refreshing cabbage soup featuring tender white beans and a bright lemon-dill seasoning. This easy-to-make soup is perfect for a cozy meal and incorporates wholesome ingredients simmered to perfection.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, peeled and diced

Vegetables and Beans

• 4 cups green cabbage, thinly sliced
• 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed

Liquids and Seasonings

• 4 cups vegetable or chicken broth
• Zest and juice of 1 large lemon
• 1 tsp dried dill (or 2 tablespoons fresh dill, chopped)
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking until they are softened, about 5-7 minutes. Then, add minced garlic and cook for another minute until fragrant.
2. Cook Cabbage: Stir in the thinly sliced cabbage, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the cabbage begins to soften and wilt.
3. Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes to develop flavors.
4. Add Beans: Stir in the drained and rinsed white beans and continue cooking for an additional 5 minutes to heat the beans through.
5. Season and Finish: Mix in the lemon zest, lemon juice, and dried or fresh dill. Taste the soup, adjusting salt, pepper, and lemon juice as needed for the perfect balance.
6. Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. For best enjoyment, serve with crusty bread on the side for dipping.

Notes

• Use fresh dill if available for a brighter flavor, but dried dill works well too.
• Vegetable broth makes this soup vegetarian; chicken broth adds a richer flavor.
• Red pepper flakes add a nice subtle heat but can be omitted for a milder soup.
• For a thicker soup, mash some of the white beans before adding them.
• Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely as well.

Keywords: cabbage soup, lemon dill soup, white bean soup, vegetarian soup, healthy soup, easy soup recipe