Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 5 cloves garlic, thinly sliced (3 tbsp)
- 4 cups chopped green cabbage
- 1 tsp dried oregano
- ½ tsp ground pepper plus more for garnish
- 4 cups reduced-sodium vegetable broth
- 1 15-oz can no-salt-added cannellini beans, rinsed
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2½ tbsp lemon juice
- 2 tbsp chopped fresh dill plus more for garnish
- ¼ tsp salt
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sliced garlic; sauté for about 4 minutes until fragrant.
- Stir in chopped cabbage, oregano, and ground pepper; cook for another 3 minutes until slightly softened.
- Pour in vegetable broth and add rinsed cannellini beans. Bring to a boil, then reduce heat to simmer for about 8 minutes until cabbage is tender.
- In a bowl, whisk together Parmesan cheese, egg, and lemon juice. Gradually whisk in ½ cup of hot soup twice to temper the mixture gently.
- Remove soup from heat; stir in egg mixture along with chopped dill and salt until thoroughly combined.
- Garnish with extra dill and freshly ground pepper before serving warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 50mg