I got this recipe via the website Eating Bird Food - a great site for some healthy recipes. If you want to see a pic of how yummy this recipe looks - click on the link of her blog. The author in turn got the recipe from Fitness Magazine. If you go to this link - there are some other awesome looking soups as well!
I made a modification to the recipe to suit my taste (is it really soup with no onions?). It is a delicious cabbage soup, filling and low in calories. Enjoy!
Cannellini and Cabbage Soup
Makes: 6 servings
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
1 tablespoon olive oil
3 cups thinly sliced cabbage
2 carrots, sliced
1 large yellow onion, diced
6 garlic cloves, minced
1 teaspoon dried thyme (not a big fan of thyme, you can try something else - I used SPIKE seasoning found in the health food section of my local Hannaford grocery store)
1/4 teaspoon black pepper
2 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
Directions
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, onion, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber
1 large yellow onion, diced
6 garlic cloves, minced
1 teaspoon dried thyme (not a big fan of thyme, you can try something else - I used SPIKE seasoning found in the health food section of my local Hannaford grocery store)
1/4 teaspoon black pepper
2 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
Directions
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, onion, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber
