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Lemon Dill Cabbage Soup

Lemon Dill Cabbage Soup
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Bright and comforting, Lemon Dill Cabbage Soup is a delightful blend of Mediterranean flavors that brings warmth to your table. This light yet satisfying dish features tender cabbage and creamy cannellini beans simmered in a rich vegetable broth. The addition of a silky lemon-Parmesan egg mixture adds a layer of richness, making it an excellent choice for lunch or dinner. Perfect for busy weeknights, this quick and nutritious soup can be customized with your favorite vegetables, making it versatile and appealing to everyone.

Ingredients

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  • 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
  • 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

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced garlic, cooking for about 4 minutes until fragrant.
  2. Introduce the chopped cabbage, oregano, and pepper, cooking for an additional 3 minutes until the cabbage begins to wilt.
  3. Pour in the vegetable broth and add the rinsed cannellini beans. Bring to a boil, then reduce heat and let simmer for 8 minutes until the cabbage is tender.
  4. In a separate bowl, whisk together Parmesan cheese, egg, and lemon juice. Gradually whisk in ½ cup of hot soup twice to temper the mixture.
  5. Remove the pot from heat; stir in the tempered egg mixture along with chopped dill and salt.
  6. Garnish each bowl with extra dill and cracked pepper before serving.

Nutrition

Find it online: https://emmadishes.com/lemon-dill-cabbage-soup/

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