Description
This Garlicky Cabbage Soup blends fresh ingredients for an irresistible flavor. Perfect for a quick dinner or healthy meal, it’s both comforting and easy to make.
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 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 for about 4-5 minutes.
- Stir in the thinly sliced garlic and cook for another minute until fragrant.
- Add the chopped green cabbage to the pot, stirring occasionally for about 5-6 minutes.
- Pour in the low-sodium vegetable or chicken broth and add the rinsed cannellini beans. Bring to a gentle boil and then simmer uncovered for 10 minutes.
- In a separate bowl, whisk together the grated Parmesan cheese, juice of the lemon, the egg, ground pepper, and salt.
- Remove the soup from heat and slowly drizzle the egg mixture into the pot while stirring constantly.
- Return the pot to low heat and gently stir for another 2-3 minutes until the soup thickens slightly.
- Serve hot, ladled into bowls, and top with additional grated Parmesan cheese if desired.
Notes
For a vegetarian option, omit the egg and use silken tofu instead.
Feel free to adjust the seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 70mg