Description
This Garlicky Cabbage Soup is packed with flavor and comfort. Featuring garlic, cabbage, and creamy beans, it’s ideal for a quick, healthy meal and great for all occasions.
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 olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté for about 4-5 minutes until translucent.
- Stir in the sliced garlic and cook for an additional minute until fragrant.
- Incorporate the chopped cabbage and stir occasionally for 5-6 minutes.
- Pour in the broth and add the rinsed beans, bringing the mixture to a gentle boil. Simmer uncovered for 10 minutes.
- In a bowl, whisk together the grated Parmesan cheese, lemon juice, egg, salt, and pepper.
- Remove the soup from heat and drizzle the egg mixture into the pot while stirring constantly.
- Return the pot to low heat and stir gently for another 2-3 minutes until the soup thickens slightly.
- Serve hot in bowls, topped with additional Parmesan if desired.
Notes
For a vegetarian option, omit the egg and use silken tofu as a substitute.
Add additional spices like thyme or parsley for extra flavor.
This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 60mg