* 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
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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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