2 tsp. olive oil
2 c. chopped green cabbage
1 c. chopped onion
1 c. sliced carrot
1 c. sliced celery
1 c. diced red potato
1 tsp. caraway seeds
1 c. water
2 (14 1/2 oz.) cans vegetable broth
1 c. drained canned white beans (cannellini)
2 Tbsp. fresh minced parsley
2 tsp. chopped fresh or 1/2 tsp. dried dill
1/2 tsp. pepper

Heat olive oil in a Dutch oven over medium-high heat. Add cabbage and next 5 ingredients; sauté 2 minutes. Add water and vegetable broth; bring to a boil. Cover, reduce heat and simmer 30 minutes. Add remaining ingredients and cook until thoroughly heated. Makes 4 servings.

Cal-184, Carbs-33.1, Protein-5.7, Fat-4.1.