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    You are in: Home / Low-cholesterol / Italian Cabbage & Bean Soup Recipe
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    Italian Cabbage & Bean Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 23, 2009

      We really enjoyed this soup. Thought it was very tasty. I used a 14 1/2 oz. can of fire-roasted tomatoes and a 14 1/2 oz. can of white beans. It was very easy and quick to put toghether and I put it in the crock pot and cooked on low for about 5 hours. I will definitely make this one again.

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    • on August 06, 2008

      Can only say I was very disappointed. My mom used to make a cabbage soup that was "lick the pot" delicious, so I was excited to try one of my own. I enjoy all the ingredients in this recipe so I figured it was a good one to experiment with. I followed the recipe to the "T" except for adding a can of diced tomatoes instead of using fresh. I'm not sure if it was the onion soup or the tomatoes, but something just didn't blend right for my taste. I will not be attempting another cabbage soup for a while.

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    • on May 31, 2007

      i added 2 can rotel tomato's to this and made it with 2 cans of beans it was great.

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    • on December 31, 2006

      Thanks Dancer, this was yummy! I popped everything into the crock pot and let it cook on auto for three hours. Added 2 tablespoons tomato paste and whole dried hot chilli snipped into flakes. Also, had no celery, so subbed extra cabbage.

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    Nutritional Facts for Italian Cabbage & Bean Soup

    Serving Size: 1 (68 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 56.4
     
    Calories from Fat 4
    45%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 485.2 mg
    20%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.6 g
    6%
    Protein 2.4 g
    4%

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