Print

Garlicky Cabbage Soup Recipe

Print Recipe

★★★★★

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.

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

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

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