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Lemon Turmeric Cabbage & White Bean Soup

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Lemon Turmeric Cabbage & White Bean Soup

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.

Nutrition Information
  • Calories: 117 kcal
  • Carbohydrates: 38g
  • Protein: 29g
  • Potassium: 372mg
  • Fiber: 6g
  • Sugar: 6g

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

    • 1 (15-ounce) can no-salt-added cannellini beans, rinsed

    • 2 tablespoons lemon juice

Instructions:

    1. 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.
    2. 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.

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