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
- 4 cups reduced-sodium vegetable or no-chicken broth
- 1 15-oz can no-salt-added cannellini beans, rinsed
- ¼ cup nutritional yeast or plant-based gelling agent (as a substitute for Parmesan cheese)
- 1 large egg (optional, substitute with plant-based alternative if desired)
- 2½ tbsp lemon juice
- 2 tbsp chopped fresh dill, plus more for garnish
- ¼ tsp salt
Instructions
- In a large pot over medium heat, add the olive oil. Once heated, add the chopped onion and sliced garlic. Cook for about 4 minutes until they become fragrant.
- Add the chopped cabbage along with oregano and ground pepper. Cook for another 3 minutes until the cabbage starts to soften.
- Pour in the vegetable broth and add the rinsed cannellini beans. Bring everything to a boil, then reduce heat to let it simmer for about 8 minutes until the cabbage is tender.
- In a separate bowl, whisk together the nutritional yeast, egg (if using), and lemon juice. To temper the egg mixture, gradually whisk in ½ cup of hot soup twice.
- Remove the soup from heat. Stir in the tempered egg mixture along with chopped dill and salt until well combined.
- Garnish each bowl with extra dill and a sprinkle of ground pepper before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 60mg