Cannellini and Cabbage Soup Recipe

Cannellini and Cabbage Soup Recipe

8 servings

Any white bean, such as Great Northern or navy may be substituted for the cannellini.



3 cups thinly sliced or chopped cabbage

1 small onion, coarsely chopped

3 cloves garlic, minced

1 teaspoon crushed caraway seeds

2 cans reduced-sodium chicken broth

1 cup water

1 can cannellini or Great Northern beans, rinsed, drained

1/2 cup mostaccioli, uncooked

Salt and pepper, to taste


Saute cabbage, onion, garlic, and caraway seeds in lightly greased medium skillet 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.


Per Serving:

Calories: 107

% of calories from fat: 7

Fat (gm): 1

Saturated fat (gm): 0.1

Cholesterol (gm): 0

Sodium (mg): 175

Protein (gm): 6.9

Carbohydrate (gm): 21.9

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