Description
This Garlicky Cabbage Soup is a delightful blend of fresh ingredients and bold flavors, perfect for a comforting meal. With its simple prep and nutritious goodness from cabbage and beans, it makes an ideal quick dinner option for anyone seeking easy, homemade recipes.
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 olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and sauté until translucent, about 4-5 minutes.
- Stir in sliced garlic and cook for an additional minute until fragrant.
- Incorporate chopped green cabbage and stir occasionally for about 5-6 minutes.
- Pour in broth and add rinsed cannellini beans. Bring to a gentle boil, then simmer uncovered for 10 minutes.
- Whisk together grated Parmesan, lemon juice, egg, ground pepper, and salt in a separate bowl.
- Remove soup from heat and gradually drizzle in the egg mixture while stirring constantly.
- Return pot to low heat and gently stir for another 2-3 minutes until soup thickens slightly.
- Serve hot and garnish with additional grated Parmesan cheese if desired.
Notes
For a vegetarian option, omit the egg and use silken tofu as a substitute.
Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.
The soup can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 3g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 85mg