Makes: 6 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
1 tablespoon olive oil
3 cups thinly sliced cabbage
2 carrots, sliced
6 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
Directions
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber
Very good! This is a keeper!
12/26/2009 04:43:33 PM Report AbuseLooks Healthy.
12/16/2009 03:08:08 PM Report AbuseVERY GOOD SOUP! Thanks!
12/14/2009 01:36:52 PM Report Abuselooks gooood :)
11/2/2009 06:31:29 PM Report Abuse