A comforting cabbage soup with cannellini beans, garlic, and a silky Parmesan-egg finish, balanced with lemon for brightness.

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

6 cloves garlic, thinly sliced

6 cups chopped green cabbage (about 1 small head)

1 (15-ounce) can low-sodium cannellini beans, rinsed

6 cups low-sodium vegetable or chicken broth

1/4 cup freshly grated Parmesan cheese (use vegetarian Parmesan if needed)

1 tablespoon fresh lemon juice

1 large egg

1/4 teaspoon ground pepper

1/4 teaspoon salt

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Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 4–5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add cabbage and cook for 5–6 minutes, stirring occasionally, until slightly softened.
Stir in beans and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
In a small bowl, whisk together Parmesan, lemon juice, egg, pepper, and salt.
Remove soup from heat. Slowly drizzle in the egg mixture while stirring constantly.
Return soup to low heat and stir gently for 2–3 minutes to thicken slightly.
Serve hot, with extra Parmesan if desired.

Use vegetable broth and rennet-free Parmesan for a vegetarian version.

For a low-carb option, omit beans and add shredded chicken.

To make it spicy, add red pepper flakes with the garlic.

Stir in fresh herbs like dill, parsley, or thyme before serving.

Add cream or coconut milk for a richer texture.