The Best Gut-Healthy Soup You Can Make This Winter

Yield: 4 servings

Time: 35 minutes

Ingredients:

• 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

• 1/2 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

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 1/2 tablespoons lemon juice

• 2 tablespoons chopped fresh dill, plus more for garnish

• 1/4 teaspoon salt

Instructions:

1. 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 1/2 teaspoon pepper; cook, stirring occasionally, until the cabbage starts to soften, about 3 minutes.

2. 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.

3. Meanwhile, whisk 1/4 cup Parmesan, 1 egg and 2 1/2 tablespoons lemon juice in a medium heatproof bowl. While whisking constantly, drizzle about 1/2 cup of the hot soup broth into the egg mixture until completely incorporated. Repeat once more.

4. Remove the soup from the heat; whisk in the tempered egg mixture. Stir in 2 tablespoons dill and 1/4 teaspoon salt. Divide among 4 bowls; garnish with additional dill, if desired.

   
   

Source: Eating Well

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