Garlicky Cabbage Soup
RachelIngredients
- 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
- 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
Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add chopped onion and sliced garlic; cook, stirring occasionally, until softened and fragrant but not browned, about 4 minutes. Add 4 cups cabbage, 1 teaspoon oregano and ½ teaspoon pepper; cook, stirring occasionally, until the cabbage starts to soften, about 3 minutes.
Add 4 cups broth and the rinsed beans; increase heat to high and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until the cabbage is tender, about 8 minutes.
Meanwhile, whisk ¼ cup Parmesan, 1 egg and 2½ tablespoons lemon juice in a medium heatproof bowl. While whisking constantly, drizzle about ½ cup of the hot soup broth into the egg mixture until completely incorporated. Repeat once more.
Remove the soup from the heat; whisk in the tempered egg mixture. Stir in 2 tablespoons dill and ¼ teaspoon salt. Divide among 4 bowls; garnish with additional dill, if desired.