Hi guys! I’m sneaking in to share my new soup recipe I promised you last week. Before I get started though, how was everyone’s week? Mine was kind of boring (slow time at work) and kind of frustrating with all the snow we got this week! I’m super happy it is Friday though! Terry is home tonight and tomorrow but then heads back out on Sunday to go to Vegas for a few days. His birthday is Monday and he will be gone so we’re celebrating next weekend.
I got all my grocery shopping done today and I’m pretty sure I bought all the produce they had in the store! Lol I’ve been reading a lot about juicing, so that’s on the agenda this weekend. I’ll let you know how it turns out! Also on the agenda or should I say menu, is a stir fry tomorrow night for dinner and I actually bought tofu to put in it. Yeah….I’ll let you know how that goes too!
Anyways….back to the soup recipe!
Cannellini and Cabbage Soup
Makes 6 servings
1 Tbsp Olive Oil
3 Cups thinly sliced cabbage
2 carrots, sliced
6 garlic cloves, minced
1 tsp dried thyme
1/4 tsp black pepper
2 cans (14 ounces each) low sodium chicken broth
1 can (14 ounce) no salt added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme and pepper. Cook 2 –3 minutes.
2. Stir in broth, undrained tomatoes, water and tomato paste. Bring to a boil, then reduce heat. Simmer, covered for 8 minutes or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heath through and serve.
Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat, 9g fiber
So easy, so good and so good for you….that’s my kinda soup!!
What’s your favorite soup recipe?