Fall is here to stay and there is no better way to get into the swing of the season than with a deliciously hardy soup. Gather and let Chef Phillips guide you through for a satisfying fall staple.

Serves 4–6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 4 cups chicken or vegetable broth
• 2 (15-ounce) cans cannellini or white beans
• 1 medium potato, peeled and diced
• 2 cups green cabbage, chopped (about ¼ head)
• 1 teaspoon thyme
• 1 bay leaf
• ½ cup fresh dill, chopped
• Juice of ½ lemon
• Sour cream or Greek yogurt, for garnish

Preparation

Step 1

In large pot, heat olive oil over medium heat. Add onions and cook until sweating, about 5 minutes. Add carrots and celery; cook until soft, about 5 minutes. Add garlic until fragrant, about 30 seconds. Season with salt, pepper and paprika. Add broth, beans, potatoes, cabbage, thyme and bay leaf. Bring to a boil, then reduce to a simmer. 

Step 2

Cover and simmer for 20–25 minutes, until all vegetables are fork tender. Stir in dill and lemon juice, adjusting seasoning to taste.

Step 3

Serve in a warm bowls with dollop of sour cream or Greek yogurt.