Persian-Style White Bean and Cabbage Soup (Loobia Sefid)
"Experience the rustic soul of Persian home cooking with this bright, fiber-rich white bean soup that perfectly balances earthy legumes with a zesty citrus finish."
Instructions
Rinse the white beans thoroughly, then place them in a pot with plenty of water. Cook over medium heat until the beans are completely soft.
Add the grated potato to the cooked beans and continue simmering until the potato is tender and lightly thickens the broth.
Strain the beans and potato, reserving the cooking liquid. Measure about 5 cups of the liquid and return it to the pot.
Bring the reserved liquid to a gentle boil and add the shredded cabbage.
Cook for about 5 minutes, until the cabbage begins to soften but still retains some texture.
Stir in the olive oil, fresh lemon juice, salt, and black pepper.
Lower the heat and simmer the soup for another 10 minutes to allow the flavors to blend.
Taste, adjust seasoning if needed, and serve the soup warm.