Cabbage and white bean soup^

Yield: 4 servings

Measure Ingredient
\N \N Family Circle 10/12/93
\N \N Carolyn Shaw 6-95
1 tablespoon Olive oil
1 tablespoon Butter
1 large Onion, finely chopped (1c)
2 mediums Carrotes, peeled, halved
\N \N Lengthwise and thickly
\N \N 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
\N \N And rinsed
1 tablespoon Cider vinegar
¼ cup Parsley, optional

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

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