White Bean, Dilly, Lemon Soup

If you're feeling a big bowl of yum, or cozy, or glory, look no further: this recipe for White Bean, Dilly, Lemon Soup is all of those things and needs to be in your belly now.

White Bean, Dilly, Lemon Soup has to be your next meal, snow or no

Call me crazy but it doesn't have to be icy cold outside to enjoy soup. Who says you can't enjoy soup on a beautiful day? Probably the same terrible people that get pissed if their online orders don't ship within seconds of clicking buy, or claim to "have a quick question so can they cut the line?" at the local pastry shop and then proceed to ask about different wedding catering options while I'm left with a MUCH SHORTER QUESTION ("May have a croissant to go?"). Same people.

Back to soup. I admit, I made this while it was freezing outside, but I've been dreaming about it every since so it's time to share. But if Vietnam can have you buying pho on a humid, hot-as-ass day, then I'm going to try to sell you on white bean, dilly, lemon soup as a one-pot meal around your van. Add chicken in if you wish, though I kind of think that this bowl of soup is perfect as is.

White Bean, Dilly, Lemon Soup

Serves: 4 people

Cook time: 30 minutes

Ingredients

• 2 cans cannellini beans, 1 undrained and 1 drained

• 2 cups dutch baby yellow potatoes, quartered (8-10 little potatoes)

• 1 cup white onion, roughly chopped

• 2 garlic cloves, smashed

• 1 leek, whites and tender greens, cut in half-moon shapes

• 2.5 cups green cabbage, roughly chopped

• 2 teaspoons chili powder

• 1 teaspoon Italian seasoning

• 3 cups chicken broth, better than bouillon or stock

• 1 lemon, juice and zest

• 1/4 cup dill, chopped finely

• Sour cream or Greek yogurt to top

• Salt and pepper to taste

• Olive oil

Ingredient prep for that bean filled soup

Directions

1. Add 2 Tablespoons of oil to a heavy bottom pot over medium heat. Once heated, add in your onion and stir around to coat with olive oil. Sauté until translucent and smelling GOOD, around 3-4 minutes. Add in your garlic cloves and sauté for 1 more minute, stirring constantly.

2. Add your potatoes and leeks and toss to coat. Add a little salt and pepper. Add a little more oil if it's looking dry in there. Cook for around 4-5 minutes with the top on, making sure the leeks and potatoes get a bit toasty, stir occasionally.

3. Add in your cabbage, toss in with your other veggies, put the top back on the pot. Cook for another minute or two. Add in your 2 teaspoons of chili powder and a little salt to taste. Stir in and cook for another minute with the top off.

4. Add in your chicken stock to the pot and mix. Put the top back on and bring to simmer. Once simmering, add in your cans of undrained and drained cannellinis (if you accidently drained both, just add in a little bit more stock). Stir the pot.

5. Add in your 1/2 teaspoon of Italian seasoning. Stir. Taste here and see if you need a little salt and season if so.

6. Bring back up to a simmer, place top back on your pot, and cook for another 10 minutes, stirring occasionally. Check your potatoes to make sure they're cooked through. If they still need a little time, cook for a few more minutes.

7. Once the potatoes are cooked through, turn off heat. Add in your lemon zest (about 1 tablespoon or a whole lemon's worth) and half of your chopped dill (save the rest for topping). Stir all together. Add in a half of a lemons worth of juice to the pot and stir. Taste and see if you want to add in any more, and if so - DO IT.

8. Serve into bowls and top with a dollop of sour cream or Greek yogurt and a bit more dill. Eat up!