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Cabbage Soup with White Beans and Noodles


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Bacon Beans/legum Pasta/noodl Soups/stews

Ingredients:

  • 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

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 4-4 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.