Description
This Garlicky Cabbage Soup is a comforting and nourishing bowl packed with green cabbage, cannellini beans, and a garlicky broth enriched with Parmesan and a touch of lemon. Light yet satisfying and full of flavor.
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 chopped onion and cook for 4–5 minutes until translucent.
2. Stir in the sliced garlic and cook, stirring constantly, for 1 minute until fragrant.
3. Add the chopped cabbage and cook for 5–6 minutes, stirring occasionally, until slightly softened.
4. Stir in the rinsed beans and broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
5. In a small bowl, whisk together the Parmesan cheese, lemon juice, egg, pepper, and salt.
6. Remove the soup from heat. Slowly drizzle in the egg mixture while stirring constantly to avoid curdling.
7. Return the pot to low heat and stir gently for 2–3 minutes to allow the soup to thicken slightly.
8. Serve hot, garnished with additional Parmesan if desired.
Notes
For a vegetarian version, ensure you use vegetarian Parmesan and vegetable broth. This soup pairs well with crusty bread or a side salad. The egg-Parmesan mixture adds richness, so stir constantly to avoid curdling when adding to hot soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 189
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 47mg