*  Exported from  MasterCook II  *

                       Cabbage and White Bean Stew

Recipe By     : modified from magazine clipping by R. Winters
Serving Size  : 4    Preparation Time :0:45
Categories    : Low Fat                          Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           finely chopped onion
   2                    carrots, halved lengthwise and sliced
   1      large         rib celery -- halved and sliced
   1      teaspoon      caraway seed
   2      cups          chopped green cabbage
   2      cups          water
     1/4  teaspoon      salt
   1      tablespoon    brown sugar
  16      ounces        canned tomatoes -- with juice
  15      ounces        canned white kidney beans -- drained and rinsed
   1      tablespoon    cider vinegar
     1/4  cup           chopped fresh parsley -- optional

     Saute onion for 3 minutes in a large saucepan coated lightly with
cooking spray.  Add carrot and celery; saute 3 minutes.  Add caraway and
cook, stirring, 1 minute.
     Stir in cabbage, water, and sugar.  Simmer, covered, 5 minutes.  Stir
in tomatoes with their juice, breaking them up.  Simmer,  covered, 20 minutes.
     Add beans and vinegar.  Simmer, uncovered, 5 minutes until heated
through.  Stir in parsley.  Serve hot with plain nonfat yogurt, if desired.
     Makes about 4 (1 1/2 cup) servings.

per serving:  157 Kcal  0.9g fat (0.1g sat fat)  5% CFF  630mg Na

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Nutr. Assoc. : 2680 260 2519 0 2415 0 0 0 4031 3815 0 2682