This cabbage white bean soup is made with fresh veggies and seasoned with lemon juice and herbs. It's satisfying, easy to make, and positively bursting with flavor.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 medium celery stalk, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 4 cups chopped green cabbage
- 2 (15.5 ounce/439 gram) cans cannellini beans, drained and rinsed
- 2 small yellow potatoes (about 8 ounces total), diced
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 5 minutes, stirring often, until they start to soften up.
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Stir in the garlic and cook it with the vegetables for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir in the broth, cabbage, beans, and potatoes. Raise the heat to high and bring the liquid to a boil. Lower the heat and let the soup simmer until the cabbage and potatoes are tender, 20 to 30 minutes.
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Remove the pot from heat. Stir in the lemon juice, dill, and chives. Season the soup with salt and pepper to taste. Serve.