Garlicky Cabbage Soup Recipe

Introduction

This garlicky cabbage soup is a comforting and nutritious bowl of warmth, perfect for chilly days or when you want something light yet satisfying. The combination of tender cabbage, creamy beans, and a cheesy egg mixture gives it a unique, velvety texture and bright flavor.

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 soup to a boil, then reduce heat and simmer for 10 minutes.
5. Step 5: While the soup simmers, 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, optionally garnished with extra Parmesan cheese.

Tips & Variations

• For a vegan version, omit the egg and Parmesan or use dairy-free alternatives to mimic the creamy texture.
• Add chopped fresh herbs like parsley or thyme for extra flavor.
• If you prefer a smoother soup, blend a portion of it before adding the egg mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the egg from curdling. This soup does not freeze well due to the egg and dairy content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage works best here, but you can use Savoy or Napa cabbage for a different texture and flavor. Adjust cooking time if needed as some types are more tender.

Is it necessary to add the egg mixture?

The egg mixture adds creaminess and body to the soup, giving it a richer texture. If you prefer a lighter, broth-based soup, you can skip it, but the soup won’t have the same thickness.

Garlicky Cabbage Soup Recipe

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★★★★★

4.9 from 89 reviews

This Garlicky Cabbage Soup is a comforting, nutritious, and flavorful dish perfect for any season. With tender cabbage, cannellini beans, aromatic garlic, and a rich Parmesan and egg mixture to thicken and enrich the broth, this soup offers a delightful balance of textures and tastes. It’s an easy stovetop recipe that comes together quickly, making it ideal for a healthy weeknight meal or a cozy lunch.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Low Fat

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

Thickening 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 the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 4 to 5 minutes.
2. Add Garlic: Stir in the thinly sliced garlic and cook for about 1 minute while stirring constantly, allowing the garlic to release its aroma without burning.
3. Cook Cabbage: Add the chopped green cabbage to the pot and cook, stirring occasionally, for 5 to 6 minutes or until the cabbage is 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 over high heat, then reduce the heat and let it simmer gently for 10 minutes to meld the flavors.
5. Prepare Thickening Mixture: While the soup simmers, whisk together the grated Parmesan cheese, fresh lemon juice, egg, ground pepper, and salt in a small bowl until smooth and combined.
6. Add Egg Mixture to Soup: Remove the soup from heat. Slowly drizzle the egg and Parmesan mixture into the pot while stirring continuously to prevent the egg from curdling and to evenly thicken the broth.
7. Finish and Serve: Return the soup to low heat and stir gently for 2 to 3 minutes, allowing it to thicken slightly. Serve the soup hot, optionally garnished with extra Parmesan cheese.

Notes

• Ensure the egg mixture is added slowly and stirred continuously to prevent curdling.
• Use low-sodium broth and beans to control the salt level in the soup.
• Vegetarian Parmesan cheese is recommended for a fully vegetarian dish.
• You can substitute cannellini beans with other white beans like navy or great northern beans if preferred.
• For a vegan version, omit the egg and cheese and add a plant-based thickener such as blended silken tofu or cashew cream.
• Leftover soup can be refrigerated up to 3 days and reheated gently on the stovetop.

Keywords: garlicky cabbage soup, cabbage soup recipe, healthy soup, easy soup, stovetop soup, cannellini bean soup