Cabbage Soup with White Beans and Noodles Recipe

Serves 4

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 meat, 1 fat.


Ingredients:

  • 1 tsp extra virgin olive oil
  • 3 cups green cabbage, chopped
  • 1/2 cup chopped onion
  • 4 1/2 cups hot water
  • 1/2 cup uncooked medium egg noodles
  • 2 tsp chicken boullion cubes
  • 15 1/2 ounce can navy beans, drained/rinsed
  • 4 slices low-sodium bacon
  • 1/2 tsp salt
  • Cider vinegar, if desired

    • Instructions:

    1. Spray Dutch oven with nonstick cooking spray.
    2. Add oil; heat over Medium-High heat until hot.
    3. Add cabbage and onion; cook 6 minutes or until browned, stirring frequently.
    4. Add water, noodles, bouillon and beans; mix well.
    5. Bring to a boil.
    6. Reduce heat; simmer 20 minutes.
    7. Meanwhile, place several layers of microwave-safe paper towels in Microwave-safe plate.
    8. Place bacon slices in single layer on towels, cover with more towels.
    9. Microwave on High for 4-4 1/2 minuts or until crisp.
    10. Blot to remove excess grease; remove from paper towels.
    11. Cool slightly; crumble and set aside.
    12. Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual soup bowls.
    13. Sprinkle each serving with bacon.
    14. Pass vinegar to be stirred into soup as desired.
    15. Serve with thick slices of pumpernickle bread and dark beer