Description
This Garlicky Cabbage Soup offers a delightful blend of garlic, rich broth, and nutritious cabbage, making it a wholesome option for dinner. It’s simple to prepare and filled with flavor, making it an ideal choice for anyone seeking nourishing comfort food.
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 the finely chopped onion and sauté until translucent, about 4-5 minutes.
- Stir in the thinly sliced garlic and cook for an additional minute until fragrant.
- Incorporate the chopped green cabbage into the pot and stir occasionally for 5-6 minutes.
- Pour in the vegetable or chicken broth and add the rinsed cannellini beans. Bring to a gentle boil, then simmer uncovered for 10 minutes.
- In a separate bowl, whisk together grated Parmesan cheese, lemon juice, the egg, 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 and gently stir for another 2-3 minutes until the soup thickens slightly.
- Serve hot in bowls, topped with additional grated Parmesan cheese if desired.
Notes
Feel free to substitute the egg with silken tofu for a vegan option.
This soup marvellously absorbs flavors; let it sit for a few minutes for even better taste.
Adding more vegetables like carrots or celery can enhance the nutrition and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 85mg