Cabbage soup with white beans and noodles

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Extra virgin olive oil
3 cups Green cabbage; chopped
½ cup Chopped onion
4½ cup Hot water
½ cup Uncooked medium egg noodles
2 teaspoons Chicken boullion cubes
15½ ounce Canned navy beans; drained/rinsed
4 slices Low-sodium bacon
½ teaspoon Salt
Cider vinegar; if desired

Directions

Spray Dutch oven with nonstick cooking spray. Add oil; heat over Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until browned, stirring frequently.

Add water, noodles, bouillon and beans; mix well. Bring to a boil. Reduce heat; simmer 20 minutes. Meanwhile, place several layers of microwave-safe paper towels in Microwave-safe plate. Place bacon slices in single layer on towels, cover with more towels. Microwave on High for 4-4½ minuts or until crisp. Blot to remove excess grease; remove from paper towels. Cool slightly; crumble and set aside.

Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual soup bowls. Sprinkle each serving with bacon. pass vinegar to be stirred into soup as desired.

Makes 4 (1 ¼ c.) servings.

Per serving; 240 calories, 6 g fat, 9% CFF, 15 mg cholesterol, 1130 mg.

sodium, 33 g carbohydrate, 7 g. fiber, 13 g protein Dietary Exchanges: 2 starch, 12 very lean met, 1 fat.

Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16 Serving Ideas : Serve with thick slices of pumpernickle bread and dark beer Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Dec 09, 1998, converted by MM_Buster v2.0l.

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