Recipe - Cabbage Soup With White Beans And Noodles

1 teaspoon Extra virgin olive oil
3 cup Green cabbage; chopped
One half cup Chopped onion
4 One half cup Hot water
One half cup Uncooked medium egg noodles
2 teaspoon Chicken boullion cubes
15 One half ounce Canned navy beans;
drained/rinsed
4 sl Lowsodium bacon
One half teaspoon Salt
Cider vinegar; if desired

Spray Dutch oven with nonstick cooking spray. Add oil; heat over
MediumHigh 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 microwavesafe
paper towels in Microwavesafe plate. Place bacon slices in single layer on
towels, cover with more towels. Microwave on High for 44 One half 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 One fourth 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 EATLF Digest by Roberta Banghart bobbi744@acd.net on Dec 09,
1998, converted by MM_Buster v2.0l.