Step-by-step
0/2 done- 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.
Lemon-Turmeric Cabbage & White Bean Soup
by Carolyn Casner
This cozy soup turns humble ingredients into a bowl of golden comfort. Tender cabbage and cannellini beans simmer with aromatic spices for depth.
Step-by-step instructions
0/2 done- 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.
Ingredients (13)
2 tablespoons extra-virgin olive oil
1 cup chopped onion
1/2 cup halved and sliced carrot
3 cloves garlic, minced
4 cups coarsely chopped green cabbage
1 teaspoon ground turmeric
1 teaspoon sweet paprika
1 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
4 cups low-sodium vegetable broth
1 (15-ounce) can no-salt-added cannellini beans, rinsed
2 tablespoons lemon juice
Ingredients(13)
2 tablespoons extra-virgin olive oil
1 cup chopped onion
1/2 cup halved and sliced carrot
3 cloves garlic, minced
4 cups coarsely chopped green cabbage
1 teaspoon ground turmeric
1 teaspoon sweet paprika
1 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
4 cups low-sodium vegetable broth
1 (15-ounce) can no-salt-added cannellini beans, rinsed
2 tablespoons lemon juice
Originally from eatingwell.com
Saved by the Recipio community