Description

A warm, gut-nourishing soup that’s rich in fiber, protein, and flavor. With creamy cannellini beans, bright lemon, and fragrant garlic, this comforting meal supports digestion while keeping you satisfied.

Ingredients

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped (about 1 cup)

5 cloves garlic, thinly sliced (about 3 tablespoons)

4 cups chopped green cabbage

1 teaspoon dried oregano

½ teaspoon ground black pepper, plus more for garnish

4 cups low-sodium vegetable or chicken broth

1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained

¼ cup grated Parmesan cheese (use vegetarian Parmesan for a meat-free version)

1 large egg

2½ tablespoons fresh lemon juice

2 tablespoons chopped fresh dill, plus more for garnish

¼ teaspoon salt

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Instructions

Sauté the aromatics
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and sliced garlic. Sauté for about 4 minutes, until fragrant and softened but not browned.
Cook the cabbage
Add chopped cabbage, oregano, and pepper. Stir well and cook for about 3 minutes, until the cabbage begins to soften slightly.
Add broth and beans
Pour in the broth and add the rinsed cannellini beans. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 8 minutes, stirring occasionally, until the cabbage is tender.
Temper the egg mixture
In a medium heatproof bowl, whisk together the Parmesan cheese, egg, and lemon juice. Slowly drizzle in ½ cup of the hot soup broth while whisking constantly. This step helps prevent the egg from curdling. Repeat once more with another ½ cup of broth until fully combined.
Incorporate the mixture
Remove the pot from heat. Slowly whisk the tempered egg mixture into the soup. Stir in the dill and salt.
Serve and garnish
Ladle the soup into bowls and garnish with more fresh dill and black pepper. Serve hot with a slice of rustic bread or a light salad.

Notes

This soup stores well in the fridge for up to 4 days and freezes for up to 2 months.
Reheat gently over medium-low heat to preserve texture and flavor.
Garlic and cabbage both act as natural prebiotics, helping support a healthy gut microbiome.
For the best results, serve the soup immediately after adding the egg mixture to enjoy the creamy texture and fresh aroma