Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 5 large cloves garlic, thinly sliced (3 tablespoons)
- 4 cups chopped green cabbage
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper, plus more for garnish
- 4 cups reduced-sodium vegetable broth or no-chicken broth
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- ¼ cup grated Parmesan cheese or dairy-free alternative
- 1 large egg
- 2½ tablespoons lemon juice
- 2 tablespoons chopped fresh dill, plus more for garnish
- ¼ teaspoon salt
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add chopped onion and sliced garlic; sauté until softened (about 4 minutes).
- Stir in chopped cabbage, oregano, and pepper; cook until cabbage softens (about 3 minutes).
- Pour in the vegetable broth and add rinsed cannellini beans. Bring to a boil, then reduce heat to medium and cook until cabbage is tender (around 8 minutes).
- In a medium bowl, whisk together grated Parmesan cheese, egg, and lemon juice. Gradually mix in hot broth to temper the egg.
- Remove the pot from heat; stir in the tempered egg mixture along with fresh dill and salt. Serve garnished with extra dill if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 70mg