Description
This garlicky cabbage soup is a warm, hearty, and nourishing dish bursting with aromatic garlic and tender-sweet cabbage. Rich in veggies and savory broth, it serves as a perfect light meal or starter that's gut-healthy and packed with wholesome ingredients, ideal for a Mediterranean diet and those seeking anti-inflammatory and diabetes-friendly options.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 5 cloves garlic, thinly sliced (3 tablespoons)
- 4 cups chopped green cabbage
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper, plus more for garnish
- 4 cups reduced-sodium vegetable broth or no-chicken broth
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2½ tablespoons lemon juice
- 2 tablespoons chopped fresh dill, plus more for garnish
- ¼ teaspoon salt
Instructions
- Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat. Add the chopped onion and thinly sliced garlic, cooking while stirring occasionally until they soften and become fragrant without browning, about 4 minutes.
- Cook Cabbage: Add the chopped green cabbage, dried oregano, and ½ teaspoon ground pepper to the pot. Stir occasionally and cook until the cabbage starts to soften, around 3 minutes.
- Simmer Soup: Pour in the reduced-sodium vegetable broth and add the rinsed cannellini beans. Increase heat to high to bring the mixture to a boil. Once boiling, reduce heat to medium, cover, and cook while stirring occasionally until the cabbage is tender, about 8 minutes.
- Prepare Egg Mixture: In a medium heatproof bowl, whisk together the grated Parmesan cheese, large egg, and lemon juice. While continuously whisking, slowly drizzle about ½ cup of the hot soup broth into the egg mixture to temper it. Repeat this process once more to avoid curdling.
- Incorporate Egg Mixture: Remove the soup from heat and immediately whisk in the tempered egg mixture thoroughly to enrich the soup's texture.
- Finish Soup: Stir in chopped fresh dill and ¼ teaspoon salt. Ladle the soup into bowls and garnish with additional fresh dill and ground pepper if desired. Serve warm.
Notes
- Tempering the egg mixture is crucial to prevent the egg from scrambling when added to the hot soup.
- Use no-salt-added broth and beans to control sodium content for a healthier option.
- Fresh dill adds brightness but can be substituted with parsley if unavailable.
- This soup pairs well with crusty whole-grain bread for a more filling meal.
- For a vegan version, omit the egg and Parmesan cheese and consider a plant-based cheese alternative.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
