This Lemon Dill Cabbage Soup is like a warm hug on a cool day.
It’s hearty with cannellini beans and cabbage, brightened up with lemon juice, and finished with a creamy Parmesan-egg blend that adds richness without being heavy.
Why You’ll Love This Recipe
Naturally vegetarian and protein-packed
Light but filling – perfect for lunch or dinner
The lemon and dill combo adds amazing freshness
Feels indulgent, but it’s good-for-you comfort food
Comes together in under 30 minutes
What You’ll Need (Ingredient Highlights)
Olive oil – For sautéing the aromatics
Onion & garlic – A flavorful base for the soup
Green cabbage – Hearty and softens beautifully in broth
Cannellini beans – Creamy, protein-rich, and satisfying
Vegetable broth – Reduced sodium for balance
Parmesan cheese & egg – Whisked together for a velvety finish
Lemon juice & dill – Bright and herbal notes that lift the whole dish
Pro Tips Before You Start
Slice the garlic thin so it melts into the soup
Don’t skip tempering the egg mixture—it prevents curdling
Fresh dill is best, but dried can work in a pinch (use half the amount)
Add a handful of baby spinach for extra greens
How to Make Lemon Dill Cabbage Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large Dutch oven over medium heat.
Add chopped onion and sliced garlic.
Cook, stirring occasionally, until fragrant and soft (about 4 minutes).
Step 2: Soften the Cabbage
Stir in chopped cabbage, dried oregano, and pepper.
Continue cooking until the cabbage starts to soften, about 3 minutes.
Step 3: Simmer with Beans
Pour in the vegetable broth and add the rinsed cannellini beans.
Increase heat and bring to a boil, then reduce to a gentle simmer.
Cover and cook for 8 minutes or until the cabbage is tender.
Step 4: Prepare the Egg Mixture
In a medium heatproof bowl, whisk together grated Parmesan, lemon juice, and the egg.
Slowly drizzle about of hot soup broth into the egg mixture while whisking constantly to temper it.
Repeat once more.
Step 5: Finish the Soup
Remove the soup from heat and slowly stir in the tempered egg mixture.
Add chopped fresh dill and season with salt. Stir gently to combine.
Step 6: Serve
Ladle into bowls and garnish with extra dill and black pepper.
Serve warm with crusty bread.
What to Serve It With
Crusty baguette or garlic toast
Side salad with a lemon vinaigrette
Roasted potatoes or chickpeas
Variations / Substitutions
Use kale or spinach instead of cabbage
Swap cannellini beans for chickpeas or navy beans
Add crushed red pepper flakes for heat
Make it vegan by omitting the egg and Parmesan (and add a splash of coconut milk instead)
Storage & Leftovers
Store in the fridge up to 4 days in a sealed container
Reheat gently over low heat (do not boil)
Not recommended for freezing due to egg content
FAQs
Can I make this ahead of time?
Yes, but add the egg mixture just before serving to avoid separation.
Can I use dried dill?
You can, but use half the amount since dried herbs are more concentrated.
Is it okay to skip the egg?
Yes, but you’ll miss the creamy richness. Add a splash of plant-based milk instead.
Can I make this soup vegan?
Yes! Leave out the egg and Parmesan. Stir in a little coconut milk or nutritional yeast.
What other beans work well here?
Great Northern beans or navy beans are great substitutes.
How do I prevent the egg from curdling?
Temper it first by adding hot broth gradually while whisking constantly.
What if I don’t have cannellini beans?
Use any mild white bean—chickpeas, navy, or even butter beans.
Final Thoughts
This Lemon Dill Cabbage Soup is everything I want in a bowl: cozy, bright, nourishing, and incredibly flavorful.
It’s proof that comfort food can be light and feel-good, too.
You’ll want to make this again and again!
