If you like cabbage, as I do, you will love this Creamy Garlic, Cabbage and White Bean Soup. Just add a couple of slices of crunchy baguette and you have created a satisfying one pan meal.
Ingredients
- 2 tbsp canola or vegetable oil
- 1 small or 1/2 medium onion, finely chopped
- 5 cloves thinly sliced garlic
- 1/3 medium white cabbage cut into 2 strips and then into 2" cubes
- 1 tsp dried oregano
- kosher salt and freshly ground black pepper
- 2 cups chicken or vegetable broth
- 1 can (15oz) cannellini beans, rinsed
- 1/4 cup grated parmesan cheese
- 1 large egg
- 1/2 lemon juiced
- 2-3 sprigs finely chopped fresh dill plus extra for garnish
Instructions
Gather all ingredients before starting the recipe.
- Heat 2 tbsp canola or vegetable oil in a medium sized soup pan over medium heat and add 1 small or 1/2 medium onion, finely chopped and 5 cloves thinly sliced garlic. Stir to combine, cover with a lid and cook for 2-3 minutes.
- Add 1/3 medium white cabbage cut into large cubes, 1 tsp dried oregano and season with kosher salt and freshly ground black pepper. Cook uncovered for 3-4 minutes or until the cabbage starts to soften. Don't overcook, the cabbage should be soft but not limp.
- Add 2 cups chicken or vegetable broth and 1 can (15oz) cannellini beans, rinsed and drained. Cover and cook for about 5 minutes. Remove from heat.
- Mix 1/4 cup grated parmesan cheese, 1 large egg and 1/2 lemon juiced in a small bowl and then temper the mixture by adding a ladleful of liquid into the egg mixture while constantly stirring. Add another ladle of soup, mix and then pour into the soup constantly stirring until the soup slightly thickens.
- Mix 2-3 sprigs finely chopped fresh dill into the soup and serve.
