Cabbage and White Bean Soup
1 T. olive oil
1 lg. celery stalk, sliced
1 tsp. caraway seeds
2 c. chopped green cabbage
3 c. chicken broth
1 T. light brown sugar
1 can (16 oz.) crushed tomatoes in juice
1 can (15 oz.) white beans, drained and rinsed
1 T. cider vinegar
¼ tsp. ground white pepper
¼ c. fresh parsley or chives, chopped
In medium soup pot, heat the olive oil and sauté the onion for 3 minutes. Add the carrots and celery; sauté 3 minutes. Add the caraway seeds; cook, stirring for 1 minute.
Stir in the cabbage, chicken broth and brown sugar. Simmer, covered, for 5 minutes. Stir in the tomatoes with juice. Simmer, covered, for 20 minutes. Add the white beans, vinegar and white pepper. Simmer, uncovered, for 5 minutes until heated through. Stir in the parsley or chives, if desired. Serves 4.
Nutrition Information: per servingCalories 173, Total fat 4 g, Saturated fat 0.5 g, Cholesterol 1 mg, Sodium 429 mg, Carbohydrate 27 g, Fiber 2.5 g, Sugar 8 g, Protein 10 g