Tuscan Cabbage and Polenta Soup Recipe

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Ingredients:

Serving

2 tsp olive oil
8 cups chopped green cabbage (about 1 small head )
1 cup chopped onion (1 medium)
5 garlic cloves, minced
2 (32-oz) containers fat-free , less-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
3/4 cup instant dry polenta
6 tbsp grated fresh parmesan cheese

Directions:

Heat oil in a Dutch oven over medium heat. Add cabbage, onion, and garlic; cook 12 minutes or until almost tender. Add broth, salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 12 minutes or until cabbage is tender. Slowly add polenta, stirring constantly with a whisk. Simmer 5 minutes or until thick. Discard bay leaf. Ladle soup into individual bowls, and sprinkle with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.39 Kcal (358 kJ)
Calories from fat	19.65 Kcal
		% Daily Value*
Total Fat	2.18g	3%
Cholesterol	2.93mg	1%
Sodium	222.74mg	9%
Potassium	198.69mg	4%
Total Carbs	13.52g	5%
Sugars	3.26g	13%
Dietary Fiber	3.37g	13%
Protein	3.56g	7%
Vitamin C	31.1mg	52%
Vitamin A	0.4mg	13%
Iron	0.2mg	1%
Calcium	90.7mg	9%

Amount Per 100 g
Calories	66.03 Kcal (276 kJ)
Calories from fat	15.2 Kcal
		% Daily Value*
Total Fat	1.69g	3%
Cholesterol	2.27mg	1%
Sodium	172.24mg	9%
Potassium	153.64mg	4%
Total Carbs	10.45g	5%
Sugars	2.52g	13%
Dietary Fiber	2.61g	13%
Protein	2.76g	7%
Vitamin C	24.1mg	52%
Vitamin A	0.3mg	13%
Iron	0.2mg	1%
Calcium	70.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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