CANNELLINI AND CABBAGE SOUP

NUTRITIONAL INFORMATION PER SERVING : 

Calories: 107; Protein: 7 g; Sodium: 175 mg; Carbohydrates: 22 g; Cholesterol: 0 mg

Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat

Makes: 8 Servings (about 1 cup each)


INGREDIENTS :

- Vegetable cooking spray
- 3 cups thinly sliced or chopped cabbage
- 1 small onion, coarsely chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed caraway seeds
- 2 cans (15 ounces each) reduced-sodium chicken broth
- 1 cup water
- 1 can (15oz) cannellini or Great Northern beans, rinsed, drained
- 1/2 cup (4 ounces) mostaccioli (penne), uncooked
- Salt and pepper, to taste


PREPARATIONS :

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.

Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.