Description
This Garlicky Cabbage Soup is a delightful blend of flavors, featuring tender cabbage, creamy beans, and parmesan cheese. Quick to make, it’s an ideal choice for a comforting dinner or a nutritious meal any time!
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 4–5 cloves garlic, thinly sliced
- 1 medium head green cabbage, chopped
- 1 can cannellini beans, rinsed
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup grated parmesan cheese
- 1 tablespoon lemon juice or lime juice
- 1 large egg, optional
- ground pepper to taste
- salt to taste
Instructions
- Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat until shimmering.
- Add 1 finely chopped onion and sauté until translucent for about 4-5 minutes.
- Stir in 4-5 sliced garlic cloves and cook for an additional minute until fragrant.
- Add 1 medium head of chopped cabbage and stir occasionally for 5-6 minutes.
- Pour in 4 cups of broth and add 1 can of rinsed cannellini beans; bring to a gentle boil, then simmer uncovered for 10 minutes.
- In a bowl, whisk together 1/2 cup of grated Parmesan cheese, lemon juice, 1 large egg, pepper, and salt.
- Remove soup from heat and gradually drizzle in the egg mixture while stirring constantly.
- Return the pot to low heat and stir gently for 2-3 minutes until the soup thickens slightly.
- Serve hot, ladling into bowls and topping with additional grated Parmesan cheese if desired.
Notes
You can use any neutral oil in place of olive oil.
For a vegetarian option, substitute the egg with silken tofu.
Homemade broth enhances the flavor more than store-bought.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 70mg