*  Exported from  MasterCook  *
 
                 Cabbage Soup with White Beans and Noodles
 
 Recipe By     : Pillsbury, Fast and Healthy Cooking, Jan/Feb '99
 Serving Size  : 4    Preparation Time :0:40
 Categories    : Bacon                            Beans/Legumes
                 Bobbie Not Sent                  Cabbage
                 Fast And Healthy Magazine        Healthwise
                 Pasta/Noodles                    Pillsbury
                 Soups,Stocks & Chowder
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      teaspoon      extra virgin olive oil
    3      cups          green cabbage -- chopped
      1/2  cup           chopped onion
    4 1/2  cups          hot water
      1/2  cup           uncooked medium egg noodles
    2      teaspoons     chicken boullion cubes
   15 1/2  ounce can     navy beans -- drained/rinsed
    4      slices        low-sodium bacon
      1/2  teaspoon      salt
                         cider vinegar -- if desired
 
 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
 MC formatting by bobbi744@acd.net  ICQ# 12099532
 
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 Serving Ideas : Serve with thick slices of pumpernickle bread and dark beer