Cabbage and white bean soup^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Family Circle 10/12/93 | ||
| Carolyn Shaw 6-95 | ||
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Butter |
| 1 | large | Onion, finely chopped (1c) |
| 2 | mediums | Carrotes, peeled, halved |
| Lengthwise and thickly | ||
| Sliced crosswise | ||
| 1 | teaspoon | Caraway seeds |
| 2 | cups | Chopped green cabbage |
| 2 | cups | Water |
| 1 | tablespoon | Light brown sugar |
| 1 | can | (16oz) tomatoes in juice |
| 1 | can | (15oz) white beans, drained |
| And rinsed | ||
| 1 | tablespoon | Cider vinegar |
| ¼ | cup | Parsley, optional |
Directions
Heat oil and butter in large saucepan over medium heat. Add onion; saute 3 minutes. Add carrot and celery; saute 3 minutes. Add caraway seeds; cook, stirring, 1 minute.
Stir in cabbage, water and sugar. Bring to boiling. Reduce heat to low; cover and simmer 5 minutes. Stir in tomatoes with juice, breaking up tomatoes with wooden spoon. Cover and simmer 20 minutes.
Add beans and vinegar. Simmer, uncovered, 5 minutes or until heated through. Stir in parsley if you wish.
Per serving: 191 calories, 6 g protein, 7 g fat, 27 g carbohydrate, 418 mg sodium, 8 mg cholesterol, 1 starch, 1¾ vegetable, ¼ fruit and 1 ½ fat exchanges.
Submitted By CAROLYN SHAW On 08-24-95