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
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
- 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