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.
Ingredients
Scale
- 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
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.
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.
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