Description
This comforting white bean soup is a cozy blend of hearty vegetables, delicate herbs, and rich savory notes. Creamy beans and tender cabbage simmer with fennel, shallots, and garlic, infused with lemon and finished with a generous dose of fresh parsley and dill. It’s light but satisfying — a nourishing bowl you’ll want on repeat.
Ingredients
¼ cup extra-virgin olive oil
2 shallots, thinly sliced
2 medium fennel bulbs, thinly sliced (reserve fronds)
1½ tsp kosher salt
2 cloves garlic, thinly sliced
1 (10 oz) head green cabbage, cored and chopped
6 cups vegetable or chicken stock
2 (15 oz) cans white beans, drained and rinsed
1 Parmesan rind (optional for added depth)
½ tsp freshly cracked black pepper, plus more to taste
1 tbsp fresh lemon juice (about 1 lemon)
1 tsp grated lemon zest
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh dill, plus more for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add shallots and fennel, season with salt, and cook until softened, about 8–10 minutes.
Stir in garlic and cabbage, cook for another 5 minutes until slightly wilted.
Add stock, white beans, Parmesan rind (if using), and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
Remove the Parmesan rind. Stir in lemon juice, zest, parsley, and dill. Adjust seasoning to taste.
Serve hot with extra dill, cracked pepper, and a drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 280 /serving
- Fat: 15g/serving
- Carbohydrates: 25g/serving
- Fiber: 8g/serving
- Protein: 10g/serving