Garlicky Cabbage Soup Recipe

Introduction

This garlicky cabbage soup is a comforting and flavorful bowl perfect for chilly days. Packed with tender cabbage, creamy cannellini beans, and a hint of Parmesan, it’s both nutritious and satisfying. The addition of a delicate egg and lemon mixture adds a unique richness that elevates this simple soup.

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 until it begins to soften.
4. Step 4: Stir in the rinsed cannellini beans and broth. Bring the mixture 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 until smooth.
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 the soup hot with additional Parmesan cheese if desired.

Tips & Variations

• Use vegetarian Parmesan to keep the soup suitable for vegetarians.
• For added protein, stir in cooked shredded chicken or sausage.
• Swap green cabbage for Savoy or Napa cabbage for a different texture and flavor.
• Add a pinch of chili flakes when cooking garlic for a subtle spicy kick.
• If you prefer a smoother soup, blend half 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 occasionally to keep the soup smooth. Avoid boiling after adding the egg mixture to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

To make it vegan, omit the egg and Parmesan or replace Parmesan with a vegan cheese alternative. You can also use nutritional yeast for a cheesy flavor.

What can I use instead of cannellini beans?

Great substitutes include white kidney beans, navy beans, or chickpeas. Just make sure to rinse canned beans well before adding to the soup.

Garlicky Cabbage Soup Recipe

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4.5 from 84 reviews

This Garlicky Cabbage Soup is a comforting and nutritious dish featuring tender cabbage, creamy cannellini beans, and a flavorful blend of garlic and Parmesan. The soup is gently thickened with an egg and lemon juice mixture, making it rich and satisfying while maintaining a light texture. Perfect for a cozy meal, this recipe is easy to prepare on the stovetop and combines wholesome ingredients for a delicious, healthy bowl.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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

For 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 until translucent, about 4 to 5 minutes, which develops a sweet base flavor for the soup.
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 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, 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, large egg, ground pepper, and salt in a small bowl until fully combined.
6. Temper Egg Mixture: Remove the soup from the heat. Slowly drizzle the egg mixture into the soup, stirring constantly to incorporate it smoothly and prevent curdling.
7. Thicken Soup: Return the soup to low heat and stir gently for 2 to 3 minutes, allowing the soup to thicken slightly and develop a creamy texture without scrambling the egg.
8. Serve: Ladle the hot soup into bowls and top with additional grated Parmesan if desired. Serve immediately while warm for the best flavor.

Notes

• To avoid curdling, always drizzle the egg mixture slowly into the hot soup while stirring constantly.
• You can substitute the Parmesan cheese with a vegetarian-friendly version if you prefer.
• This soup can be made with either low-sodium vegetable or chicken broth depending on your dietary preferences.
• For a vegan version, omit the egg and Parmesan and consider blending a portion of the beans for creaminess.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: garlicky cabbage soup, cabbage soup, creamy cabbage soup, vegetarian soup, easy soup recipe, healthy soup