Quick Cabbage Soup with Lemon-Dill & Beans – Soothing & Light
Who said cabbage needs to be boring? This cabbage soup is light, zesty, and nutritious, featuring fresh lemon, dill, and hearty white beans for a vibrant twist on a comforting classic.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stove Top
- Cuisine: American
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
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion and carrot, and cook until softened, about 5-7 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the sliced cabbage, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until it starts to soften and wilt.
4. Pour in the broth and bring to a boil.
5. Lower the heat and simmer for 15 minutes.
6. Add the white beans and cook for an additional 5 minutes.
7. Stir in the lemon zest, lemon juice, and dill.
8. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
9. Ladle the soup into bowls and garnish with fresh parsley.
10. Serve hot with crusty bread if desired.
Notes
This soup can easily be made vegan by using vegetable broth.
For a brighter lemon flavor, add a bit more lemon juice just before serving.
Use fresh dill for the best flavor, though dried works in a pinch.
Perfect for meal prep – leftovers store well in the fridge for up to 4 days.