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May 10, 2011 / mybodynbalance

Chicken, Cannellini and Cabbage (soup)..oh my!

Ingredients
3 boneless chicken breasts (grilled or roasted & shredded)  or 1 whole shredded  rotisserie chicken breast
1 tablespoon olive oil
3 cups thinly sliced cabbage
2 carrots, sliced
6 garlic cloves, minced–yes 6!!
1 teaspoon dried thyme
1/4 teaspoon black pepper
3 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/2 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained

Directions
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.

Nutrition facts per serving: makes (6 servings) 265 calories, 35 protein, 30g carbohydrate, 5 fat

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