Garlicky Cabbage Soup
Garlicky Cabbage Soup is one of those comforting dishes that wraps you in warmth with each spoonful. This hearty soup is filled with fragrant garlic, tender cabbage, and nutritious beans, making it an inviting option whether it’s a chilly evening or a lazy weekend afternoon. Its rich flavors unfold beautifully as it simmers on the stove, filling your kitchen with delightful aromas. It’s a soul-satisfying meal, comforting yet packed with health benefits, perfect for nourishing the body and mind.
Table of Contents
The first time I made this Garlicky Cabbage Soup was on a particularly rainy day when all I wanted was something cozy to sip on. The ingredients were simple and nothing too fancy—yet they melded together in a way that made it a standout. With every bite, I could taste the love and care that went into it—the garlicky essence complemented by the soft cabbage and creamy beans. It’s one of those recipes that works wonders with pantry staples and is incredibly easy on your budget. I truly can’t wait for you to try it yourself!
Why You’ll Love This Recipe
- Simple & Quick: Prepping this soup takes just 10 minutes, and it simmers in 40, making it an effortless meal any night of the week.
- Irresistible Flavor: The combination of garlic and cabbage creates a soul-warming taste that invigorates your senses.
- Eye-Catching Appeal: The rich green of the cabbage against the creamy broth looks absolutely inviting.
- Flexible Serving: Perfect for lunch or dinner, it’s hearty enough to be a meal on its own or lovely as a starter.
- Diet-Friendly Options: With easily adaptable ingredients, you can make it vegetarian and even vegan if you skip the egg and cheese.
Ingredients You’ll Need
- 2 tablespoons extra-virgin olive oil: This oil adds richness and helps sauté the onions and garlic nicely. Feel free to substitute with any neutral oil if you prefer.
- 1 medium onion, finely chopped: Onions enhance the flavor base of this soup, bringing sweetness as they cook. A yellow or white onion works best for this dish.
- 4-5 cloves garlic, thinly sliced: Garlic infuses the broth with a beautiful aroma, making each spoonful irresistible.
- 1 medium head green cabbage, chopped: Cabbage is the star of the soup and adds texture and nutritional benefits. Look for fresh, crisp, green heads for the best taste.
- 1 can cannellini beans, rinsed: These creamy beans not only add protein but also create a lovely texture in the soup. You can substitute them with chickpeas or great northern beans if you like.
- 4 cups low-sodium vegetable or chicken broth: A good quality broth makes a significant difference in flavor. Homemade is always the best, but store-bought works, too!
- 1/2 cup grated Parmesan cheese: This adds a savory, salty kick to the soup. For a vegetarian option, ensure you use rennet-free cheese.
- 1 tablespoon lemon juice or lime juice: A splash of acidity brightens the flavors. Feel free to experiment with either lemon or lime based on your preference.
- 1 large egg (optional): This helps thicken the soup and adds richness. For a vegan alternative, you can replace it with silken tofu.
- Ground pepper to taste: Freshly ground pepper elevates the flavors in the soup; season to your liking.
- Salt to taste: A pinch of salt enhances all the different ingredients beautifully.
How to Make Garlicky Cabbage Soup
Heat Oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Wait until the oil shimmers and is ready for cooking.
Sauté Onion: Add 1 finely chopped onion and sauté until it’s translucent, around 4-5 minutes. The onion should soften and become fragrant.
Add Garlic: Stir in 4-5 cloves of thinly sliced garlic and cook for an additional minute until you can smell its rich aroma filling the air.
Incorporate Cabbage: Toss in 1 medium head of chopped green cabbage. Stir occasionally for about 5-6 minutes until it wilts slightly and softens, soaking up the flavors of garlic and onion.
Pour in Broth: Add 4 cups of low-sodium vegetable or chicken broth along with 1 can of rinsed cannellini beans. Bring this mix to a gentle boil, then reduce to a simmer uncovered for 10 minutes. The soup should start bubbling softly.
Mix Egg & Cheese: In a separate bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, 1 large egg, and a sprinkle of ground pepper and salt. This mixture will add creaminess to the soup.
Combine Mixtures: Remove the soup from heat and gradually drizzle the egg mixture into the pot while stirring constantly. This will help incorporate the eggs smoothly without scrambling.
Return to Heat: Place the pot back on low heat and gently stir for another 2-3 minutes until the soup thickens slightly. You’ll want to wait until it’s just warmed through.
Serve: Dish out the soup into bowls and top with additional grated Parmesan cheese if desired. Enjoy it while it’s hot for the best experience!
Storing & Reheating
To keep your Garlicky Cabbage Soup fresh, store it in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate it for up to 3 days. To freeze, pour the cooled soup into freezer-safe containers, leaving some headspace for expansion, and enjoy it within 3 months. Reheat on the stove or microwave, but expect some changes in texture; a little extra broth or a splash of water can help refresh it back to life.
Chef’s Helpful Tips
- Avoid overcooking the cabbage; it should remain slightly crunchy for textural contrast.
- Use room temperature eggs when adding to the soup to better prevent curdling.
- If you’re making ahead, consider omitting the cheese until just before serving for best flavor and texture.
- Want more flavor? Roasting the garlic before adding it will give the soup a sweeter depth.
- Serve this soup with crusty bread to soak up those delicious broth remnants.
Garlicky Cabbage Soup delivers comfort and warmth, embracing wholesome ingredients that nourish the body. Whether it’s a quick weeknight dinner or a cozy weekend meal, this soup is adaptable, flavorful, and definitely worth trying. I encourage you to play around with the ingredients and adjust them to your liking, creating your version that makes your heart sing. Enjoy this delightful bowl of goodness and embrace the flavors that come together beautifully!
Recipe FAQs
Can I make Garlicky Cabbage Soup vegan?
Absolutely! To make this soup vegan, simply omit the egg and Parmesan cheese or replace them with a vegan cheese alternative. The soup will still be hearty and satisfying.
How can I enhance the flavor of the soup?
Consider adding herbs like thyme or bay leaves while the soup simmers. Fresh parsley or basil can also add a delightful brightness just before serving.
Can I use different beans in this recipe?
Yes! While cannellini beans are delicious, feel free to swap them for chickpeas or any other white bean you have on hand. Just remember to rinse them well to remove any extra salt or preservatives.
How long will the leftovers last in the fridge?
The soup can be stored in the refrigerator for up to 3 days. Just make sure you keep it in an airtight container to maintain its freshness.
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📖 Recipe Card
Garlicky Cabbage Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Description
This Garlicky Cabbage Soup is a delightful combination of cabbage, garlic, and beans, offering a hearty meal that’s both healthy and easy to make. Perfect for a quick dinner or a cozy lunch, it will warm your soul and satisfy your cravings!
Ingredients
- 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
- 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 for about 4-5 minutes until translucent.
- Stir in 4-5 cloves of thinly sliced garlic and cook for an additional minute until fragrant.
- Incorporate 1 medium head of chopped green cabbage into the pot, stirring occasionally for 5-6 minutes.
- Pour in 4 cups of low-sodium vegetable or chicken broth and add 1 can of rinsed cannellini beans. Bring to a gentle boil, then simmer uncovered for 10 minutes.
- In a separate bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, 1 large egg, and a sprinkle of ground pepper and salt.
- Remove the soup from heat and gradually drizzle the egg mixture into the pot while stirring constantly.
- Return the pot to low heat, gently stirring for another 2-3 minutes until the soup thickens slightly.
- Serve hot, ladling the soup into bowls, and top with additional grated Parmesan cheese if desired.
Notes
Homemade broth enhances the flavor, but store-bought works too.
For a vegan option, substitute the egg with silken tofu and use nutritional yeast instead of Parmesan.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 80mg
