Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 5 large cloves garlic, thinly sliced
- 4 cups chopped green cabbage
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper
- 4 cups reduced-sodium vegetable broth
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- 2½ tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- ¼ teaspoon salt
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Sauté chopped onion and sliced garlic until softened (about 4 minutes).
- Add chopped cabbage, oregano, and pepper; cook for an additional 3 minutes.
- Pour in vegetable broth and rinsed cannellini beans. Bring to a boil, then reduce heat and simmer until cabbage is tender (about 8 minutes).
- In a separate bowl, whisk together grated Parmesan cheese, egg, and lemon juice. Temper the mixture by gradually adding hot soup broth.
- Remove the soup from heat and stir in the tempered egg mixture along with chopped dill and salt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 2g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 70mg