Description
A cozy, comforting Garlicky Cabbage Soup packed with tender cabbage, creamy cannellini beans, and a savory garlic-rich broth—perfect for a light yet satisfying meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 6 cloves garlic, thinly sliced
- 6 cups chopped green cabbage (about 1 small head)
- 1 (15-ounce) can low-sodium cannellini beans, rinsed
- 6 cups low-sodium vegetable or chicken broth
- 1/4 cup freshly grated Parmesan cheese (use vegetarian Parmesan if needed)
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 4–5 minutes.
2. Stir in garlic and cook, stirring constantly, for 1 minute until fragrant.
3. Add cabbage and cook, stirring occasionally, for 5–6 minutes or until slightly softened.
4. Stir in beans and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Meanwhile, whisk together Parmesan, lemon juice, egg, pepper, and salt in a small bowl.
6. Remove soup from heat. Slowly drizzle in the egg mixture, stirring constantly to avoid curdling.
7. Return soup to low heat and stir gently for 2–3 minutes to allow the soup to thicken slightly.
8. Serve hot with additional Parmesan, if desired.
Notes
For a vegetarian version, ensure the Parmesan is rennet-free or use a vegetarian alternative. This soup stores well and tastes even better the next day. Add crushed red pepper flakes for a touch of heat.
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 4g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 40mg