Cabbage Soup with White Beans and Noodles

1 teaspoon extra virgin olive oil

3 cups green cabbage -- chopped

1/2 cup chopped onion

4 1/2 cups hot water

1/2 cup uncooked medium egg noodles

2 teaspoons chicken boullion cubes

15 1/2 ounce can navy beans -- drained/rinsed

4 slices low-sodium bacon

1/2 teaspoon salt

cider vinegar -- if desired

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 MC formatting by [email protected] ICQ# 12099532