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Herby White Bean Soup with Cabbage

a bowl White Bean Soup with Dill and Cabbage with crusty bread alongside
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 medium heads fennel, thinly sliced, fronds reserved
  • 1 ½ teaspoon kosher salt
  • 2 cloves garlic, thinly sliced
  • 1 (10-ounce) head green cabbage, cored and roughly chopped
  • 6 cups vegetable or chicken stock
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 Parmesan rind, optional
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 1 tablespoon fresh lemon juice, (from one lemon)
  • 1 teaspoon grated lemon zest
  • ¼ cup finely chopped fresh parsley
  • ¼ cup Fresh dill, finely chopped, plus more for serving

Method

  1. Heat 3 tablespoons of the olive oil in a large pot or Dutch oven over medium heat. Once the oil is glistening, add the shallots, sliced fennel, and ½ teaspoon of the salt. Cook, stirring often, until the fennel is softened and golden, about 10 minutes.

  2. Stir in the garlic, cabbage, and remaining 1 tablespoon of olive oil, and cook until cabbage is bright green, about 3 minutes.

  3. Add the stock, beans, parmesan rind, if using, pepper and the remaining 1 teaspoon of salt. Increase the heat to high and bring to a boil, then reduce the heat to a simmer. Cook until the beans are tender and the parmesan rind is soft, about 10 minutes. Stir in the lemon juice, lemon zest, parsley and dill.

  4. Ladle the soup into bowls and serve topped with pepper, reserved fennel fronds, and dill.