Cabbage Soup With White Beans And Noodles Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Extra virgin olive oil,
3 cup: Green cabbage, chopped
1/2 cup: Chopped onion,
4 1/2 cup: Hot water,
1/2 cup: Uncooked medium egg noodles,
2 tsp: Chicken boullion cubes,
15 1/2 ounce: Canned navy beans, drained/rinsed
4 slice: Low-sodium bacon,
1/2 tsp: Salt,
Cider vinegar, if desired
Directions:
Spray Dutch oven with nonstick cooking spray. Add oil; heat over
Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until
browned, stirring frequently.
Add water, noodles, bouillon and beans; mix well. Bring to a boil. Reduce
heat; simmer 20 minutes. Meanwhile, place several layers of microwave-safe
paper towels in Microwave-safe plate. Place bacon slices in single layer on
towels, cover with more towels. Microwave on High for 4-4 1/2 minuts or
until crisp. Blot to remove excess grease; remove from paper towels. Cool
slightly; crumble and set aside.
Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual
soup bowls. Sprinkle each serving with bacon. pass vinegar to be stirred
into soup as desired.
Makes 4 (1 1/4 c.) servings.
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 met, 1 fat.
Pillsbury, Fast and Healthy Cooking, Jan/Feb 99, p. 16
Serving Ideas : Serve with thick slices of pumpernickle bread and dark beer
Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb 99
Posted to EAT-LF Digest by Roberta Banghart on Dec 09,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until
browned, stirring frequently.
Add water, noodles, bouillon and beans; mix well. Bring to a boil. Reduce
heat; simmer 20 minutes. Meanwhile, place several layers of microwave-safe
paper towels in Microwave-safe plate. Place bacon slices in single layer on
towels, cover with more towels. Microwave on High for 4-4 1/2 minuts or
until crisp. Blot to remove excess grease; remove from paper towels. Cool
slightly; crumble and set aside.
Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual
soup bowls. Sprinkle each serving with bacon. pass vinegar to be stirred
into soup as desired.
Makes 4 (1 1/4 c.) servings.
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 met, 1 fat.
Pillsbury, Fast and Healthy Cooking, Jan/Feb 99, p. 16
Serving Ideas : Serve with thick slices of pumpernickle bread and dark beer
Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb 99
Posted to EAT-LF Digest by Roberta Banghart
1998, converted by MM_Buster v2.0l.
Source from luhu.jp