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Cabbage and White Bean Soup

Makes: 4  servings Start to Finish 20 mins

Ingredients

  • 1 tablespoon  olive oil
  • 3 cups  thinly sliced savoy or green cabbage
  • 1 large carrot, sliced
  • 1 tablespoon  chopped garlic
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 2 14 ounce cans chicken broth
  • 1 14 1/2ounce can whole tomatoes in juice, chopped, juice reserved
  • 1 cup  water
  • 2 15 ounce cans cannellini beans, drained and rinsed, divided

Directions

1. Heat oil in a large saucepot. Add cabbage, carrot, garlic, salt and pepper; cover and cook 2 minutes, until cabbage starts to wilt. Increase heat to high; add broth, tomatoes and their juice and water. Cover; bring to boil and cook 7 to 9 minutes, until vegetables are tender.

2. Meanwhile, reserve 1-1/4 cups beans; puree remaining beans in a food processor or blender.

3. Add reserved beans and bean puree to saucepot and cook 2 minutes more, until soup is heated through. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)280,
  • Fat, total(g)7,
  • sat. fat(g)1,
  • carb.(g)40,
  • pro.(g)17,
  • sodium(mg)1674,
  • Percent Daily Values are based on a 2,000 calorie diet