* Exported from MasterCook *
Cabbage And Bean Soup Recipe By : Weight Watchers Versatile Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Vegetables Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil plus 1 teaspoon olive oil 2 celery stalks -- thinly sliced 1 1/2 onions -- thinly sliced 3 garlic cloves -- minced 3 cups Vegetable Broth 2 cups coarsely chopped green cabbage 15 ounces canned pinto or navy beans -- rinsed and drained or great Northern beans 14 ounces canned diced plum tomatoes -- (no salt added) 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 cup grated Parmesan cheese Freshly ground black pepper -- to taste Makes 4 servings If you prefer, substitute water or a combination of broth and water for the vegetable broth. 1. In a medium saucepan, heat the oil. Add the celery, onions and garlic; cook, stirring as needed, until softened, about 5 minutes. 2. Stir in the broth, cabbage, beans, tomatoes, thyme and salt; bring to a boil. Reduce the heat and simmer, stirring as needed, 45 minutes. Serve, sprinkled with the cheese and pepper. SERVING PROVIDES: 1 Fruit/Vegetable, 2 Protein/Milks, 1 Fat. PER SERVING: 209 Calories, 7 g Total Fat, 2 g Saturated Fat, 4 mg Cholesterol, 696 mg Sodium, 30 g Total Carbohydrate, 7 g Dietary Fiber, 9 g Protein, 169 mg Calcium . 3 POINTS Converted by MC_Buster. - - - - - - - - - - - - - - - - - - |
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