This cozy soup turns humble ingredients into a bowl of golden comfort. Tender cabbage and creamy cannellini beans simmer together with aromatic spices for warmth and depth, while a splash of lemon juice at the end brightens every spoonful. It’s light yet satisfying, full of fiber and antioxidants, and easy enough for a weeknight.
Lemon-Turmeric Cabbage & White Bean Soup
This cozy soup turns humble ingredients into a bowl of golden comfort. Tender cabbage and creamy cannellini beans simmer together with aromatic spices for warmth and depth, while a splash of lemon juice at the end brightens every spoonful. It’s light yet satisfying, full of fiber and antioxidants, and easy enough for a weeknight.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1 medium carrot halved and sliced (½ cup)
- 3 cloves garlic minced
- 4 cups coarsely chopped green cabbage
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon dried dill
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- 4 cups low-sodium vegetable broth
- 15- ounce can no-salt-added cannellini beans rinsed
- 2 tablespoons lemon juice
Instructions
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add 1 cup onion and the sliced carrot; cook, stirring occasionally, for 2 minutes. Add minced garlic; cook, stirring occasionally, for 1 minute. Add 4 cups cabbage, 1 teaspoon each turmeric, paprika, dill and salt and ¼ teaspoon pepper; cook, stirring occasionally, for 2 minutes. Add 4 cups broth and the rinsed beans; increase heat to high and bring to a boil.
- Reduce heat to maintain a lively simmer and cook, partially covered, until the vegetables are tender, 12 to 15 minutes. Remove from heat and stir in 2 tablespoons lemon juice.
