White Bean and Cabbage Soup
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 154.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 406.9 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.2 g
- Protein: 6.9 g
IntroductionThis is a low-calorie soup that is filling for a light supper. I like it with crusty bread if my carbs for the day will allow it. This is a low-calorie soup that is filling for a light supper. I like it with crusty bread if my carbs for the day will allow it.
2 tbsp. Olive Oil
1 medium onion, chopped
1 medium carrot, thinly sliced
4 cups water
Vegetable or chicken bouillon, if desired
2 cups shredded cabbage or slaw mix
1 can White Kidney Beans (Cannellini Beans),
drained and rinsed
1 tbsp. dried sweet basil, or 2 tbsp. fresh
Salt and pepper to taste
A variety of different herbs can be used to flavor this soup. I selected sweet basil because I always add vegetable bouillon powder to the water and basil seems to enhance it best. If using chicken bouillon, try cumin or tarragon or other herbs that complement the chicken flavoring.
2. Add next five ingredients. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
3. Season with salt and pepper. Serve hot.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ELISHEVA3344.