Description
This gut-healthy soup features tender cabbage, protein-rich cannellini beans, and a bright Parmesan lemon egg mixture to create a comforting, nourishing, and flavorful bowl. It is easy to prepare on the stovetop and packed with fiber and probiotics-friendly ingredients to support digestive health.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 5 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
Finishing Ingredients
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2½ tablespoons lemon juice
- 2 tablespoons chopped fresh dill, plus more for garnish
- ¼ teaspoon salt
Instructions
- Sauté aromatics: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the chopped onion and sliced garlic; cook, stirring occasionally, until softened and fragrant but not browned, about 4 minutes.
- Cook cabbage and season: Add the chopped green cabbage, dried oregano, and ½ teaspoon ground pepper to the pot. Cook, stirring occasionally, until the cabbage starts to soften, about 3 minutes.
- Add broth and beans; simmer: Pour in 4 cups of reduced-sodium vegetable broth and the rinsed cannellini beans. Increase heat to high and bring to a boil. Then reduce heat to medium, cover, and cook covered, stirring occasionally, until the cabbage is tender, approximately 8 minutes.
- Prepare egg-lemon-Parmesan mixture: In a medium heatproof bowl, whisk together ¼ cup grated Parmesan cheese, 1 large egg, and 2½ tablespoons lemon juice. While whisking constantly, slowly drizzle in about ½ cup of the hot soup broth to temper the egg mixture and prevent curdling. Repeat with another ½ cup of broth until fully incorporated.
- Finish the soup: Remove the pot from heat. Gradually whisk the tempered egg mixture back into the soup. Stir in 2 tablespoons chopped fresh dill and ¼ teaspoon salt. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with additional fresh dill and a sprinkle of ground pepper if desired. Serve hot for a comforting, gut-friendly meal.
Notes
- Tempering the egg mixture carefully is essential to avoid scrambling the eggs when adding to the hot soup.
- You can substitute Parmesan with a similar hard cheese if needed, but it adds unique flavor and richness.
- Using reduced-sodium broth helps control salt intake in the soup.
- Fresh dill adds bright herbal notes but can be omitted or substituted with parsley if unavailable.
- This soup is high in fiber and protein, making it filling and supportive of digestive health.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
