Cannellini and Cabbage Soup |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From 1001 Vegetarian Ingredients:
vegetable oil cooking spray |
3 cups thinly sliced cabbage |
1 small onion, coarsely chopped |
3 garlic cloves, minced |
1 teaspoon crushed caraway seed |
2 (15 ounce) cans reduced-sodium chicken broth |
1 cup water |
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans, rinsed, drained |
1/2 cup mostaccioli pasta, uncooked (penne) |
salt and pepper, to taste |
Directions:
1. Spray large saucepan with cooking spray; heat over medium heat until hot.
2. Sauté cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.
3. Add chicken broth, water, and beans to saucepan; heat to boiling.
4. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.
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