Name: Garlicky Cabbage Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 4-5 cloves garlic, thinly sliced; 1 medium head green cabbage, chopped; 1 can cannellini beans, rinsed; 4 cups low-sodium vegetable or chicken broth; 1/2 cup grated parmesan cheese; 1 tablespoon lemon juice or lime juice; 1 large egg; ground pepper to taste; salt to taste

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Garlicky Cabbage Soup is a true gem in the world of comforting vegetarian meals. With its vibrant green cabbage, fragrant garlic, and creamy beans, each spoonful warms the soul while providing a delightful crunch and nourishing essence. The rich broth wraps around the tender cabbage, allowing the flavors to meld in a way that feels both cozy and wholesome. It’s the type of dish that beckons you home after a long day, promising comfort in every bowl.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Garlicky Cabbage Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Garlicky Cabbage Soup

I first discovered this hearty soup on a chilly evening when I was craving something cozy yet economical. I rummaged through my kitchen and was pleasantly surprised to find a head of cabbage waiting to be transformed into the star of a delicious meal. The smooth texture of cannellini beans adds a wonderful heartiness, making this dish not just a soup but a heartwarming experience. Plus, it’s incredibly easy to whip up, bringing a fresh and flavorful experience that beats any store-bought alternative.

Why You’ll Love This Recipe

Simple & Quick: Whip up a big pot of soup in just 50 minutes!
Irresistible Flavor: Enjoy a balance of savory garlic with a slight tang from the lemon juice.
Eye-Catching Appeal: The vibrant green of cabbage floats beautifully in the warm broth.
Flexible Serving: Ideal as a light dinner, a hearty lunch, or a comforting snack.
Diet-Friendly Options: Easily suited for vegetarian preferences, with options for dairy-free!

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This rich oil not only adds flavor but helps in sautéing the onions and garlic. You can use any neutral oil if preferred.
1 medium onion, finely chopped: Provides a foundational sweetness and depth of flavor; a yellow onion works perfectly here.
4-5 cloves garlic, thinly sliced: Infuses the soup with fragrant notes that elevate the overall taste. Feel free to adjust based on your love for garlic!
1 medium head green cabbage, chopped: This main star adds bulk and a delightful texture. Savoy cabbage is a great alternative for a different flavor profile.
1 can cannellini beans, rinsed: These beans contribute creaminess and protein. Use other white beans like navy beans if cannellini aren’t available.
4 cups low-sodium vegetable or chicken broth: Homemade broth gives the best flavor, but a good-quality store-bought version will work as well.
1/2 cup grated Parmesan cheese: Adds a creamy, salty touch to the soup. For a vegetarian option, look for rennet-free cheese.
1 tablespoon lemon juice or lime juice: Brightens the soup while balancing its richness. Both options will work, depending on your taste.
1 large egg, optional: This enriches the soup, adding a touch of creaminess. Silken tofu can be used for a vegan option.
Ground pepper to taste: Enhances flavor; adjust to your personal preference.
Salt to taste: Essential for bringing out the flavors; be cautious if your broth is already seasoned!

How to Make Garlicky Cabbage Soup

Heat the Oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. You’re looking for that lovely shimmer indicating the oil is ready.

Sauté the Onion: Add 1 finely chopped onion to the pot. Sauté until it becomes translucent, about 4-5 minutes, allowing the flavors to develop.

Add Garlic: Stir in 4-5 thinly sliced cloves of garlic. Cook for an additional minute until fragrant—this will make your kitchen smell heavenly.

Incorporate Cabbage: Toss in 1 medium head of chopped green cabbage. Stir occasionally for about 5-6 minutes. You want it to soften slightly.

Pour in the Broth: Now, pour in 4 cups of low-sodium vegetable or chicken broth, followed by 1 can of rinsed cannellini beans. Bring everything to a gentle boil, then reduce to a simmer uncovered for 10 minutes, allowing those wonderful flavors to meld together.

Whisk the Egg Mixture: While the soup simmers, whisk together 1/2 cup of grated Parmesan cheese, juice from 1 tablespoon lemon, and 1 large egg in a separate bowl. Add a sprinkle of ground pepper and salt, which complements the richness beautifully.

Add Egg Mixture to Soup: Remove the pot from the heat and gradually drizzle the egg mixture into the soup, stirring constantly. This technique creates a luscious, creamy texture throughout.

Thicken the Soup: Return the pot to low heat and gently stir for another 2-3 minutes until the soup thickens slightly, bringing it all together into a cozy pot of goodness.

Storing & Reheating

Store leftover Garlicky Cabbage Soup in an airtight container in the refrigerator for up to 5 days. If you want to keep it for longer, freezing is an excellent option—just let it cool completely before transferring to a freezer-safe container, where it can be stored for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over medium heat until heated through. Note that the texture may change slightly after freezing, so a splash of broth can help bring it back to life.

Chef’s Helpful Tips

Avoid overcooking the cabbage; it should remain tender but slightly crisp for the best texture.
Use room temperature eggs for an easier whisking, making the process smoother.
For any leftovers, consider adding fresh herbs like parsley or chives when reheating to brighten the flavor.
Taste and adjust seasoning as needed; depending on the broth’s salt level, you may not need all the salt suggested.
If you want a chunkier soup, reserve some of the beans and mash them before stirring them back in.

Garlicky Cabbage Soup is not just a meal; it’s an experience that combines ease with comfort. With vibrant colors and heartwarming tastes, it beckons you to try something new and delightful. Experiment with different herbs or even spices to suit your preferences, and make it your own. Whether you share it with loved ones or savor a bowl solo, this delightful soup is sure to bring a smile.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! You can prepare it in advance and store it in the refrigerator. The flavors will develop even more as it sits, making it a perfect make-ahead meal. Just reheat on the stove before serving.

Can I freeze Garlicky Cabbage Soup?

Yes, this soup freezes well! Just ensure it’s cooled completely before transferring it to a freezer-safe container. It can last for about 3 months in the freezer.

What can I use instead of cannellini beans?

Navy beans or great northern beans are wonderful alternatives. They provide similar creaminess and texture, so you can use whatever you have on hand.

Is there a vegan version of this soup?

Yes! Simply skip the egg and use nutritional yeast in place of Parmesan for that cheesy flavor without dairy. Adding a splash of non-dairy cream can also enhance the soup’s creaminess.

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Garlicky Cabbage Soup

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Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

This Garlicky Cabbage Soup is a cozy, healthy meal loaded with flavor. Simple to prepare and filled with nutritious ingredients, it’s ideal for light dinners or comfort food cravings.

Ingredients

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2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4–5 cloves garlic, thinly sliced
1 medium head green cabbage, chopped
1 can cannellini beans, rinsed
4 cups low-sodium vegetable or chicken broth
1/2 cup grated parmesan cheese
1 tablespoon lemon juice or lime juice
1 large egg
ground pepper to taste
salt to taste

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Instructions

Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat until shimmering.
Add finely chopped onion and sauté for 4-5 minutes until translucent.
Stir in thinly sliced garlic and cook for an additional minute until fragrant.
Incorporate chopped green cabbage and stir occasionally for about 5-6 minutes.
Pour in low-sodium vegetable or chicken broth and add rinsed cannellini beans. Bring to a gentle boil, then simmer uncovered for 10 minutes.
In a separate bowl, whisk together grated parmesan cheese, lemon juice, egg, ground pepper, and salt.
Remove the soup from heat and slowly drizzle the egg mixture into the pot while stirring constantly.
Return the pot to low heat, gently stir for 2-3 minutes until the soup thickens slightly.
Serve hot, ladling into bowls, and top with extra grated parmesan cheese if desired.