Description
A hearty and nutritious soup made with cabbage and cannellini beans, perfect for a warm meal.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 6 cloves garlic, thinly sliced
- 6 cups (about 1 small head) chopped green cabbage
- 1 (15-ounce / 425g) can low-sodium cannellini beans, rinsed
- 6 cups (1 liters) low-sodium vegetable or chicken broth
- 1/4 cup (25g) freshly grated Parmesan cheese (use vegetarian Parmesan if needed)
- 1 tablespoon (15ml) fresh lemon juice
- 1 large egg
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 4–5 minutes.
- Stir in garlic and cook, stirring constantly, for 1 minute until fragrant.
- Add cabbage and cook, stirring occasionally, for 5–6 minutes or until slightly softened.
- Stir in beans and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Meanwhile, whisk together Parmesan, lemon juice, egg, pepper, and salt in a small bowl.
- Remove soup from heat. Slowly drizzle in the egg mixture, stirring constantly to avoid curdling.
- Return soup to low heat and stir gently for 2–3 minutes to allow the soup to thicken slightly.
- Serve hot with additional Parmesan, if desired.
Notes
- This soup can be made vegetarian by using vegetarian Parmesan cheese.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 100mg