Rustic Cabbage Soup


• 1 T olive or coconut oil
• 4 cloves garlic, chopped
• 1/2 large yellow onion, thinly sliced
• 5 cups water or stock
• 1 1/2 cups white beans, precooked or canned, drained and rinsed well
• 1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
• fresh dill, chopped
• lemon zest, finely grated


Warm the oil in a large thick-bottomed pot over medium-high heat. Add onions and cook until soften and slightly golden. Add the water or stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Garnish with copious amounts of fresh dill and lemon zest.

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