*  Exported from  MasterCook II  *
 
                        Cabbage and White Bean Stew
 
 Recipe By     : modified from magazine clipping by R. Winters
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Low Fat                          Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           finely chopped onion
    2                    carrots, halved lengthwise and sliced
    1      large         rib celery -- halved and sliced
    1      teaspoon      caraway seed
    2      cups          chopped green cabbage
    2      cups          water
      1/4  teaspoon      salt
    1      tablespoon    brown sugar
   16      ounces        canned tomatoes -- with juice
   15      ounces        canned white kidney beans -- drained and rinsed
    1      tablespoon    cider vinegar
      1/4  cup           chopped fresh parsley -- optional
 
      Sauté onion for 3 minutes in a large saucepan coated lightly with
 cooking spray.  Add carrot and celery; sauté 3 minutes.  Add caraway and
 cook, stirring, 1 minute.
      Stir in cabbage, water, and sugar.  Simmer, covered, 5 minutes.  Stir
 in tomatoes with their juice, breaking them up.  Simmer,  covered, 20 minutes.
      Add beans and vinegar.  Simmer, uncovered, 5 minutes until heated
 through.  Stir in parsley.  Serve hot with plain nonfat yogurt, if desired.
      Makes about 4 (1 1/2 cup) servings.
 
 per serving:  157 Kcal  0.9g fat (0.1g sat fat)  5% CFF  630mg Na
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682