1-First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and carrot, sautéing until they soften, about 5-7 minutes. This step builds a flavorful foundation for the soup.

2-Next, add the minced garlic and cook for another minute until it’s fragrant. Stir in the 4 cups of thinly sliced green cabbage, along with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook for 5-6 minutes until the cabbage starts to soften.

3-Then, pour in 4 cups of vegetable or chicken broth and bring the mixture to a boil. Lower the heat to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.

4-After that, add the 1 can (15 oz) of drained and rinsed white beans. Continue cooking for an additional 5 minutes to incorporate them fully.

5-Finally, stir in the zest and juice of 1 large lemon, along with 1 teaspoon of dried dill or 2 tablespoons of fresh dill. Adjust seasoning as needed, garnish with fresh chopped parsley, and serve hot. It pairs wonderfully with crusty bread for a satisfying meal.