Garlicky Cabbage Soup

There’s something beautifully comforting about soup, especially when it’s packed with flavor and nutrition. Garlicky Cabbage Soup is not just any soup; it’s a delightful blend of tender cabbage, aromatic garlic, and hearty cannellini beans simmered in rich broth. The warmth it brings on a chilly day is akin to a mother’s hug, and there’s a certain charm to its earthy hues that invites you to dig in before it even hits the table.

I stumbled upon this recipe during one of those evenings where I craved something that felt healthy yet satisfying. At first glance, it may seem like a simple dish, but the depth of flavor from the sautéed garlic and the creaminess from the beans create a symphony of taste in every spoonful. It’s easy to prepare and budget-friendly, making it a perfect lunch or dinner option. Honestly, once you try it, you’ll be reimagining nights in with this bowl of goodness. So, let’s get cooking!

How to Make Garlicky Cabbage Soup

Heat: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil is shimmering, add in 1 finely chopped onion. Sauté the onion until it becomes translucent, which should take about 4-5 minutes. The smell of sautéing onions is like music to the kitchen, warming up your space and letting you know good things are coming.

Sauté Garlic: Next, stir in 4-5 thinly sliced garlic cloves. Allow the garlic to cook for an additional minute until it’s fragrant. You want it to be aromatic but not brown, so keep an eye on it. This step is where the magic begins; the garlic melds beautifully with the onions, creating a heavenly base.

Add Cabbage: Now, it’s time to incorporate 1 medium head of chopped green cabbage into the pot. Stir it occasionally for about 5-6 minutes until the cabbage begins to soften a bit. The vibrant color of the cabbage will brighten up the pot, and by stirring, you ensure even cooking.

Simmer: Pour in 4 cups of low-sodium vegetable or chicken broth, then add the rinsed cannellini beans. Bring the mixture to a gentle boil, and once boiling, lower the heat and let it simmer uncovered for about 10 minutes. This is the moment where everything combines beautifully, and if you could smell the aromas wafting, you’d be sold right now.

Whisk: In a separate bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice from 1 lemon, 1 large egg, and add a sprinkle of ground pepper and salt. This mixture will create a lovely creamy finish to the soup.

Combine: Remove the soup from heat and carefully drizzle the egg mixture into the pot while stirring constantly. Be gentle here; we want the egg to temper rather than scramble.

Gently Heat: Then, return the pot to low heat and gently stir for another 2-3 minutes until the soup thickens slightly. This is where you’ll see the soup transform into a comforting bowl of goodness that’s both rich and creamy.

Serve: Finally, ladle the soup into bowls, serving it hot. Drizzle with a touch more grated Parmesan cheese on top if desired. Sharing this soup with family or friends will make their hearts—and yours—warm.

Storing & Reheating

To store, let the Garlicky Cabbage Soup cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to save it for later, pour it into freezer-safe containers, ensuring there’s room for expansion, and freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if needed, to bring back its luscious texture. Note that some ingredients may change slightly in texture after freezing, but the flavor will still be fabulous!

There’s a comforting warmth that comes with each spoonful of this Garlicky Cabbage Soup. It’s a charming mix of flavors and textures that can easily become a staple in your kitchen. Feel free to experiment, adding or substituting ingredients according to your preference or what you have on hand. Enjoy this as an everyday meal or serve it elegantly at gatherings.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 4 days. Just reheat gently before serving. The flavors often improve after sitting for a day!

Is it possible to make this soup vegan?

Yes, you can easily make this Garlicky Cabbage Soup vegan by omitting the egg and replacing the Parmesan cheese with a vegan alternative. You’ll still enjoy all of the delicious flavors while keeping it entirely plant-based.

What can I pair with this soup?

This hearty soup pairs wonderfully with crusty bread or a light salad. You could also serve it with cheese toast or a cheesy garlic bread to complement the garlic flavor in the soup.

Can I freeze this soup?

Yes, you can freeze Garlicky Cabbage Soup! Simply make sure it’s cooled completely before transferring it to freezer-safe containers or bags. It can last frozen for up to 3 months. When reheating, refresh it with a bit of broth for a perfect texture.

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Garlicky Cabbage Soup

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• Author: Peter
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Comfort Food

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Description

This Garlicky Cabbage Soup is a comforting dish bursting with flavor. It features tender cabbage and hearty beans in a savory broth. Ideal for a quick, healthy meal any day of the week.

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Ingredients

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• 2 tablespoons extra-virgin olive oil any neutral oil works as a substitute
• 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 homemade is best
• 1/2 cup grated parmesan cheese vegetarian option available
• 1 tablespoon lemon juice or lime juice for variation
• 1 large egg optional; can substitute with silken tofu
• ground pepper to taste
• salt to taste

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Instructions

• Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat until shimmering.
• Add the finely chopped onion and sauté until translucent, about 4-5 minutes.
• Stir in the sliced garlic and cook for another minute until fragrant.
• Add the chopped cabbage and stir occasionally for about 5-6 minutes.
• Pour in the vegetable or chicken broth and add the rinsed cannellini beans; bring to a gentle boil.
• Simmer uncovered for 10 minutes.
• In a bowl, whisk together the grated Parmesan, lemon juice, egg, pepper, and salt.
• Remove the soup from heat and gradually stir in the egg mixture.
• Return to low heat and stir gently for 2-3 minutes until the soup thickens slightly.
• Serve hot, ladling into bowls, and top with more Parmesan if desired.

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Notes

This recipe is versatile; feel free to add other vegetables like carrots or celery.
For a vegetarian option, skip the egg or use silken tofu as a substitute.
Adjust the seasoning with salt and pepper to suit your taste.

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Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 3g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 70mg

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