The Best Gut-Healthy Soup

• servings: 4 servings
• total time: 35 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped (about 1 cup)

5 large 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

Directions

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.

Nutrition

• Calories: 251 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 52 mg
• Sodium: 442 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 8 g
• Total Sugars: 5 g
• Protein: 12 g