Ingredients: 1 cup sliced carrots 1/2 cup chopped onion 1 clove garlic, minced 1 tablespoon butter 2 cans (15 ounces each) white kidney beans, rinsed and drained 2 cans (14 1/2 ounces each) ready-to-serve chicken broth 1 can (4 ounces) chopped mild green chilies 1/2 teaspoon dried oregano, crushed 1/4 teaspoon pepper 2 cups cut up cabbage (3/4-inch pieces) 1/4 cup crumbled Feta cheese plum tomato halves, if desired chopped fresh parsley, if desired Directions:Saute carrots, onion and garlic in butter in large saucepan over medium heat 5 minutes or until onion is tender, stirring occasionally. Add beans, chicken broth, chilies and seasonings. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add cabbage; cover and cook about 5 minutes or until cabbage is crisp-tender. To serve, ladle into individual serving bowls. Top with cheese. Garnish with tomatoes and parsley. |