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Garlicky Cabbage Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/garlicky-cabbage-soup-recipe/