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
Saut=E9 onion for 3 minutes in a large saucepan coated lightly with cooking spray. Add carrot and celery; saut=E9 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