Kidney Bean and Cabbage Soup

Category: Low Carb Vegetable Recipes
 
Kidney Bean and Cabbage Soup

3 cups thinly sliced or chopped cabbage
1/3 cup coarsely chopped onion
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
1 tablespoon olive oil
1 quart vegetable broth
2 cups drained, rinsed, canned kidney beans
6 ounces low carb whole wheat macaroni
Salt & pepper to taste

Saute cabbage, onion, garlic and caraway seeds in oil in large saucepan until cabbage begins to wilt, 8 to 10 minutes.

Add broth and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered until pasta is al dente, 10 to 15 minutes. Season to taste with salt and pepper.

Spitler, Sue. Low-Carb Vegetarian Cooking, surrey books
low carb soup, low carb vegetarian recipe soup
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