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Cabbage Soup with White Beans and Noodles
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1 Teelöffelolive oil extra virgin
3 TasseGreen cabbage chopped
1/2 Tasseonion chopped
4 1/2 Tassewater hot
1/2 TasseUncooked medium egg noodles
2 TeelöffelChicken boullion cubes
15 1/2 x ca. 30 gCanned navy beans; drained/rinsed
4 ScheibeLow-sodium bacon
1/2 Teelöffelsalt
 Cider vinegar; if desired
die Zubereitung:

Spray Dutch oven with nonstick cooking spray. Add oil; heat over Medium-High heat until hot. Add cabbage and onion; cook 6 minutes or until browned, stirring frequently.

Add water, noodles, bouillon and beans; mix well. Bring to a boil. Reduce heat; simmer 20 minutes. Meanwhile, place several layers of microwave-safe paper towels in Microwave-safe plate. Place bacon slices in single layer on towels, cover with more towels. Microwave on High for 4-4 1/2 minuts or until crisp. Blot to remove excess grease; remove from paper towels. Cool slightly; crumble and set aside.

Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual soup bowls. Sprinkle each serving with bacon. Pass vinegar to be stirred into soup as desired.

Makes 4 (1 1/4 c.) servings.

Per serving; 240 calories, 6 g fat, 9% Cff, 15 mg cholesterol, 1130 mg. Sodium, 33 g carbohydrate, 7 g. Fiber, 13 g protein

Dietary Exchanges: 2 starch, 12 very lean met, 1 fat.

Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 16


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