Entrée: United States – Cabbage, Caraway and Dill White Bean Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

2 tbsp (30 ml) olive oil
1 1 / 2 tsp caraway seeds
1 large leek, white and light green parts thinly sliced (or 1 medium onion)
2 medium carrots, diced
2 celery ribs, diced
3 garlic cloves, thinly sliced
1 small green cabbage (about 1 1 / 2 lb / 680 g), cored and thinly sliced
6 cups (1.4 L) low-sodium chicken or vegetable broth
1 bay leaf
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
1 to 2 tbsp (15 to 30 ml) apple cider vinegar, to taste
3 tbsp chopped fresh dill, plus more for serving
2 tbsp chopped fresh parsley
1 tsp lemon zest (optional)
Kosher salt and freshly ground black pepper, to taste

Instructions

Warm the olive oil in a large pot over medium heat. Add the caraway seeds and toast until fragrant, about 30 seconds.
Add the leek, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the garlic and cook 30 seconds more.
Add the sliced cabbage and another pinch of salt. Cook, stirring, until slightly wilted, 3 to 4 minutes.
Pour in the broth and add the bay leaf. Bring to a simmer, then reduce heat and cook gently until the cabbage is tender, 15 to 20 minutes.
Stir in the cannellini beans and simmer 5 minutes to warm through. Remove the bay leaf.
Off the heat, add 1 tablespoon apple cider vinegar, the dill, parsley, and lemon zest (if using). Taste and add more vinegar, salt, and pepper as needed.
Ladle into bowls and garnish with a little extra dill. Serve alongside the roast to brighten and balance its richness.