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Bowl of Lemon Dill Cabbage Soup garnished with fresh dill and beans.
Olivia Carter

Lemon Dill Cabbage Soup

A light and fresh soup that combines cabbage, white beans, and herbs to create a comforting dish perfect for digestive wellness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 head Green cabbage (or savoy) Chopped
  • 1 cup Chopped carrots
  • 1 cup Chopped celery
  • 1 medium Chopped onion
  • 2 cloves Garlic Minced
Beans and Broth
  • 1 can White beans (cannellini or great northern) Rinsed and drained
  • 4 cups Vegetable broth or chicken broth
Flavor Enhancers
  • 1 lemon Lemon zest and juice
  • 1 tablespoon Fresh dill Chopped (or dried in a pinch)
  • 2 tablespoons Olive oil For cooking
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Heat olive oil in a big pot over medium heat.
  2. Add chopped onion, carrot, and celery, and cook until softened, about 6 to 8 minutes.
  3. Add minced garlic and stir for about 30 seconds, just until fragrant.
  4. Add chopped cabbage and a pinch of salt. Cook for 3 to 5 minutes until it starts to soften.
Cooking
  1. Pour in broth and bring to a gentle simmer. Cook for 15 to 20 minutes until the cabbage is tender.
  2. Stir in the rinsed white beans and simmer for an additional 5 minutes.
  3. Turn off the heat and add lemon zest, lemon juice, and chopped dill. Adjust salt and pepper to taste.

Notes

For best results, add the lemon and dill at the end to maintain their freshness. This soup can also taste better the next day as the flavors meld together.