Any white bean, such as Great Northern or navy may be substituted for the cannellini.
8 first-course servings (about 1 cup each)
3 cups thinly sliced or chopped cabbage
1 small onion, coarsely chopped
3 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cans (14½ ounces each) reduced-sodium chicken broth
1 cup water
1 can (15 ounces) cannellini or Great Northern beans, rinsed, drained
½ cup (4 ounces) mostaccioli (penne), uncooked
Salt and pepper, to taste
1. Sauté 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 (mg): 0
Sodium (mg): 175
Protein (gm): 6.9
Carbohydrate (gm): 21.9
Exchanges:
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Bread: 1.0
Meat: 0.5
Fat: 0.0