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Cabbage Soup with White Beans and Noodles

A home-style Cabbage Soup with White Beans and Noodles made with Extra Virgin Olive Oil, Onion, Hot Water, Uncooked Medium Egg Noodles, and Chicken Boullion Cubes. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 1/2 cup
• 4 1/2 cup
• 1/2 cup
• 2 tsp
• 15 1/2 oz
• 1/2 tsp

Method (preview)

1. 1

   Spray Dutch oven with nonstick cooking spray. Add oil; heat over

2. 2

   Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until browned, stirring frequently.

3. 3

   Add water, noodles, bouillon and beans; mix well.

4. 4

   Bring to a boil. Reduce heat; simmer 20 minutes.

5. 5

   Meanwhile, place several layers of microwave-safe paper towels in Microwave-safe plate.

6. 6

   Place bacon slices in single layer on towels, cover with more towels.

7. 7

   Microwave on High for 4-4 1/2 minuts or until crisp.

8. 8

   Blot to remove excess grease; remove from paper towels.

9. 9

   Cool slightly; crumble and set aside.

10. 10

    Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual soup bowls.

11. 11

    Sprinkle each serving with bacon. pass vinegar to be stirred into soup as desired.

12. 12

    Dietary Exchanges: 2 starch, 12 very lean met, 1 fat.

13. 13

    Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16

14. 14

    Serving Ideas: Serve with thick slices of pumpernickle bread and dark beer