Recipe: Cabbage Soup with White Beans and Noodles

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Categories: Bacon, Beans/legum, Pasta/noodl, Pillsbury, Soups

Yield: 4 Servings

      1 ts Extra virgin olive oil
      3 c  Green cabbage; chopped

1/2 c Chopped onion
4 1/2 c Hot water
1/2 c Uncooked medium egg noodles
2 ts Chicken boullion cubes
15 1/2 oz Canned navy beans;

           -- drained/rinsed
      4 sl Low-sodium bacon
    1/2 ts Salt
           Cider vinegar; if desired

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 4-4 1/2 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 1/4 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@acd.net> on Dec 09, 1998, converted by MM_Buster v2.0l.

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