Garlicky Cabbage Soup
Garlicky Cabbage Soup is a warm, nourishing dish that hails from the heart of home cooking. With its rich flavors and satisfying textures, this soup is bound to wrap you in a blanket of comfort on even the chillier days. Picture tender cabbage and creamy cannellini beans simmered with fragrant garlic, all bound together by a whisper of cheese and a splash of lemon. It’s not just a soup; it’s a cozy embrace in a bowl.
Table of Contents
I first stumbled upon Garlicky Cabbage Soup during a particularly busy week when I was searching for something easy to make but hearty enough to fill me up. Well, it blew me away with its simplicity and amazing taste! This deliciously easy dish is vegetarian, budget-friendly, and great for meal prep. Trust me, it will become a cherished recipe in your kitchen.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and about 40 minutes to cook, you’ll have a satisfying meal ready without much fuss.
- Irresistible Flavor: The combination of sautéed onions, garlic, and tender cabbage creates an aroma that is simply irresistible. Plus, the addition of Parmesan elevates the flavor!
- Eye-Catching Appeal: The vibrant greens and inviting broth make this soup just as beautiful as it is tasty, perfect for impressing family or friends.
- Flexible Serving: Whether it’s a cozy night in or a dinner gathering, this soup fits perfectly. Enjoy it solo or paired with a crusty bread.
- Diet-Friendly Options: Adaptable to be gluten-free and can easily be made vegan by swapping the egg and cheese.
Ingredients You’ll Need
- 2 tablespoons extra-virgin olive oil: This heart-healthy oil adds a lovely richness. You can also use any neutral oil if preferred.
- 1 medium onion, finely chopped: Onions provide sweetness and depth; they form the perfect base for your soup.
- 4-5 cloves garlic, thinly sliced: Garlic brings that aromatic soulfulness to the dish. Fresh garlic delivers the best flavor, but pre-minced works in a pinch.
- 1 medium head green cabbage, chopped: Cabbage is the star of this soup, offering great texture and a gentle earthiness.
- 1 can cannellini beans, rinsed: These creamy beans add protein and help make the soup hearty without meat.
- 4 cups low-sodium vegetable or chicken broth: A good broth is key; homemade is always preferred, but store-bought works too.
- 1/2 cup grated Parmesan cheese: This cheese enriches the soup, giving it a creamy texture. You can use a vegetarian alternative if needed.
- 1 tablespoon lemon juice (or lime juice for variation): This splash of acidity brightens the flavors and adds a touch of zest.
- 1 large egg (optional): The egg adds creaminess; for a vegan version, use silken tofu instead.
- Ground pepper to taste: Freshly cracked pepper enhances the overall flavor.
- Salt to taste: Always season your dish; it brings all the flavors together beautifully.
How to Make Garlicky Cabbage Soup
Heat Oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Swirl it around until shimmering, creating a lovely fragrant base.
Sauté Onion: Add the finely chopped onion and sauté for about 4-5 minutes, until translucent. You’ll know it’s ready when it softens and smells sweet.
Add Garlic: Stir in 4-5 cloves of thinly sliced garlic, letting it cook for an additional minute until fragrant. That garlicky aroma will fill your kitchen!
Incorporate Cabbage: Toss in 1 medium head of chopped green cabbage and stir occasionally for about 5-6 minutes. Cook until the cabbage begins to wilt but still retains some crunch.
Pour in Broth: Pour in 4 cups of low-sodium vegetable or chicken broth and add 1 can of rinsed cannellini beans. Allow the mixture to come to a gentle boil, then lower the heat and let it simmer uncovered for 10 minutes.
Whisk Mixture: In a separate bowl, whisk together 1/2 cup of grated Parmesan cheese, the juice of 1 lemon, and 1 large egg. Sprinkle in ground pepper and salt to taste for extra flavor.
Combine: Remove the soup from heat and gradually drizzle the egg mixture into the pot while stirring constantly. This helps create that nice creamy texture throughout the soup.
Finish Cooking: Return the pot to low heat, gently stirring for another 2-3 minutes until the soup thickens slightly. It should be inviting and fragrant.
Serve: Ladle the soup into bowls and top with additional grated Parmesan cheese if desired, adding a finishing touch of flavor.
Storing & Reheating
To store your Garlicky Cabbage Soup, let it cool down before transferring it to an airtight container. It keeps well at room temperature for about 2 hours, but it’s best to refrigerate it within that time frame. In the fridge, it will last for about 3-4 days. If you’re looking to stock up, freeze it in portions for up to 3 months. When reheating, microwave for about 2-3 minutes or warm on the stovetop over medium heat until heated through. Your soup might thicken slightly upon sitting, so feel free to add a splash of broth to refresh its texture.
Chef’s Helpful Tips
- Avoid Overcooking: Keep an eye on the cabbage; you want it tender yet still slightly crisp for that nice texture contrast.
- Room Temperature Ingredients: For the best results, ensure your egg is at room temperature before whisking it into the soup.
- Timing the Additions: Add the Parmesan cheese mixture off the heat to prevent curdling, ensuring a smooth and creamy soup.
- Flavor Boost: Try adding a pinch of red pepper flakes for a hint of heat, or a bay leaf while simmering for an extra depth of flavor.
- Make-Ahead Convenience: This soup actually tastes better the next day as the flavors deepen, making it a great choice for meal prep.
Garlicky Cabbage Soup is not just a nourishing meal; it’s an experience that invites you to slow down and savor. With layers of flavor and a comforting texture, it’s sure to become a favorite in your kitchen. I encourage you to play around with the ingredients, perhaps adding some fresh herbs or even a dollop of yogurt on top for an extra zing. Bring your family together over bowls of warm soup, and let the kitchen fill with laughter and warmth.
Recipe FAQs
Can I make this soup in advance?
Absolutely! Garlicky Cabbage Soup actually gets better as it sits. You can prepare it ahead of time and store it in the refrigerator for up to 3-4 days. Just remember to reheat it gently to maintain the flavors and textures.
What can I substitute for cannellini beans?
If cannellini beans aren’t available, white kidney beans, great northern beans, or even chickpeas would work well. The idea is to keep that creamy texture and hearty component in the soup, so feel free to get creative!
Is this soup vegan-friendly?
You can easily make Garlicky Cabbage Soup vegan by omitting the egg and substituting the Parmesan with a vegan cheese option or simply skipping it altogether. The soup will still have great flavor without sacrificing texture!
How spicy is this soup?
Garlicky Cabbage Soup is mild, allowing the rich flavors of the ingredients to shine. However, if you love a bit of heat, a pinch of red pepper flakes stirred in can give it a delightful kick without overwhelming the dish.
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📖 Recipe Card
Garlicky Cabbage Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Description
Garlicky Cabbage Soup is a delightful blend of fresh ingredients and rich flavors. Perfect for a quick dinner or a comforting meal, this soup combines garlic, green cabbage, and creamy parmesan to create a mouthwatering dish that’s both healthy and satisfying.
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, optional
- ground pepper to taste
- salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 4-5 minutes.
- Stir in sliced garlic and cook for an additional minute until fragrant.
- Add chopped cabbage, stirring occasionally for about 5-6 minutes.
- Pour in vegetable or chicken broth and add rinsed cannellini beans; bring to a gentle boil and 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 gradually drizzle in the egg mixture while stirring constantly.
- Return the pot to low heat and stir for another 2-3 minutes until the soup thickens slightly.
- Serve the soup hot, ladling into bowls and topping with extra grated Parmesan if desired.
Notes
This soup can be made vegetarian by using vegetable broth and omitting the egg if desired.
Feel free to customize with your favorite herbs or additional vegetables!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 90mg
