Tuscan Cabbage and Polenta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Prep: 11 minutes; Cook: 37 minutes Ingredients:
2 teaspoons olive oil |
8 cups chopped green cabbage (about 1 small head) |
1 cup chopped onion (1 medium) |
5 garlic cloves, minced |
2 (32-ounce) containers fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 bay leaf |
3/4 cup instant dry polenta |
6 tablespoons grated fresh parmesan cheese |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add cabbage, onion, and garlic; cook 12 minutes or until almost tender. Add broth, salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 12 minutes or until cabbage is tender. Slowly add polenta, stirring constantly with a whisk. Simmer 5 minutes or until thick. Discard bay leaf. Ladle soup into individual bowls, and sprinkle with cheese.
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