Garlicky Cabbage Soup Recipe

Introduction

This garlicky cabbage soup is a comforting and flavorful dish that’s perfect for any season. Packed with tender cabbage, beans, and a savory Parmesan-egg blend, it’s both nourishing and satisfying. Easy to make and ready in just over half an hour, it makes a wholesome meal for busy weeknights.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 6 cloves garlic, thinly sliced
• 6 cups chopped green cabbage (about 1 small head)
• 1 (15-ounce) can low-sodium cannellini beans, rinsed
• 6 cups low-sodium vegetable or chicken broth
• 1/4 cup freshly grated Parmesan cheese (use vegetarian Parmesan if needed)
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.
2. Step 2: Stir in the sliced garlic and cook, stirring constantly, for 1 minute until fragrant.
3. Step 3: Add the chopped cabbage and cook, stirring occasionally, for 5–6 minutes or until slightly softened.
4. Step 4: Stir in the rinsed cannellini beans and broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
5. Step 5: Meanwhile, whisk together Parmesan, lemon juice, egg, pepper, and salt in a small bowl.
6. Step 6: Remove the soup from heat. Slowly drizzle in the egg mixture, stirring constantly to prevent curdling.
7. Step 7: Return the soup to low heat and stir gently for 2–3 minutes to allow it to thicken slightly.
8. Step 8: Serve hot, sprinkled with additional Parmesan if desired.

Tips & Variations

• For a creamier texture, add a splash of cream or coconut milk before adding the egg mixture.
• Use kale or savoy cabbage as a substitute for green cabbage for slightly different flavor and texture.
• If you prefer a spicier soup, add a pinch of red pepper flakes along with the garlic.
• To keep it vegan, omit the egg and Parmesan and finish with a drizzle of nutritional yeast or vegan cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Because of the egg, avoid freezing as it may change the soup’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without the egg?

Yes, you can omit the egg for a simpler broth-based soup. The egg adds richness and slight thickness, but the soup will still be tasty without it.

What can I substitute for cannellini beans?

Great substitutes include navy beans, great northern beans, or chickpeas. Just use a similar quantity of cooked or canned beans, rinsed and drained.

Garlicky Cabbage Soup Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

This Garlicky Cabbage Soup is a hearty and nutritious dish featuring tender green cabbage, creamy cannellini beans, and a flavorful blend of garlic and Parmesan. Perfect for a comforting lunch or light dinner, it combines simple ingredients with a delicious egg-enriched broth that adds richness and body to the soup.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 6 cloves garlic, thinly sliced
• 6 cups chopped green cabbage (about 1 small head)
• 1 (15-ounce) can low-sodium cannellini beans, rinsed
• 6 cups low-sodium vegetable or chicken broth

For the Egg-Parmesan Mixture

• 1/4 cup freshly grated Parmesan cheese (use vegetarian Parmesan if needed)
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt

Instructions

1. Sauté Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4 to 5 minutes, allowing it to soften and release its sweetness.
2. Add Garlic: Stir in the thinly sliced garlic and cook, stirring constantly, for 1 minute until fragrant, being careful not to burn the garlic.
3. Cook Cabbage: Add the chopped green cabbage to the pot and cook, stirring occasionally, for 5 to 6 minutes or until it becomes slightly softened but still retains some texture.
4. Add Beans and Broth: Stir in the rinsed cannellini beans and low-sodium vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to meld the flavors and soften the cabbage further.
5. Prepare Egg-Parmesan Mixture: While the soup simmers, whisk together the freshly grated Parmesan cheese, fresh lemon juice, large egg, ground pepper, and salt in a small bowl until smooth and combined.
6. Temper Egg Mixture into Soup: Remove the pot from heat. Slowly drizzle the egg-Parmesan mixture into the soup while stirring constantly to prevent the egg from curdling and to incorporate it smoothly.
7. Thicken Soup: Return the pot to low heat and stir gently for 2 to 3 minutes. This will slightly thicken the soup and give it a creamy consistency without scrambling the egg.
8. Serve: Ladle the hot soup into bowls. Garnish with additional Parmesan cheese if desired and serve immediately for a comforting meal.

Notes

• Use low-sodium broth to control the salt level, especially if substituting with canned beans or Parmesan.
• If preferred, substitute the single egg for 2 egg yolks to increase creaminess without adding too much volume.
• For a vegetarian version, use vegetable broth and vegetarian Parmesan cheese.
• To avoid curdling, ensure to add the egg mixture slowly off heat and stir continuously.
• This soup stores well and can be refrigerated for up to 3 days; reheat gently to maintain its creamy texture.

Keywords: cabbage soup, garlicky soup, healthy soup recipe, easy vegetable soup, cannellini beans soup, Parmesan soup, comforting soup