Let's Do Lunch Community

2 1/2 Tbs. evoo
2 large white onions chopped
1 cup finely chopped carrots
1 (28-oz.) can diced tomatoes with liquid
12 cups low-sodium veg. or chicken broth
1 cup cannellini beans
1/2 cup whole wheat macaroni (omit..not LDL)
1/2 tsp. garlic powder or to taste
5oz.diced chicken breast
1/2 head chopped green cabbage
salt and pepper to taste


Warm oil in a large pot over med. heat.Saute onion and carrot until fully softened, about 10 minutes
Add tomatoes,broth,beans,(omit macaroni),and garlic; bring to a boil,then simmer until pasta is al dente, about 10 minutes
Add chicken and cabbage; simmer until soup reaches desired consistency.
Add salt and pepper and metabolism-boosting hot sauce, as desired.

This recipe looks very good~ will be worth making! I am a raging cabbage lover!

SweetRose

Sounds wonderful.  Thanks for posting!  Pam

This looks really good! Thanks for sharing.

You could substitute Chickpeas (garbanzo beans) for the macaroni.

This sounds wonderful will have to try soon.  Does it make a whole lot of soup?  When I make soup I eat on it until its gone, for some reason I don't care for the soups after I have put them in the freezer, they don't taste good to me after freezing.  But that is just me.

Deborah D.

Yes it was very good, I fixed it for 4 people with some..not much left over..I added a whole can of beans, instead of 1 cup because of omitting the pasta..but yes adding another beans would be good too..Hope everyone likes it as much as I did..I serve soup to my family then they have the main course..that way they don't eat as much....

Also just wanted to say and probably alot of ya'll already do this I pre-cook chicken then add to what ever soup or not..add at lunch and not add at dinner ..most of you probably already do this...just saying..have a great evening

Great idea Linda about adding chickpeas!