Description
This Best Garlicky Cabbage Soup is hearty, comforting, and loaded with flavor from garlic, cabbage, beans, and a creamy Parmesan-egg finish. A nutritious and satisfying meal ready in just over 30 minutes.
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 used is vegetarian-friendly.
Stirring constantly while adding the egg mixture prevents curdling and creates a silky texture.
This soup pairs well with crusty bread or a green salad for a light meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 189