CABBAGE SOUP WITH CHICKEN

2 1/2 tbsp olive oil

2 large white onions, chopped

1 cup finely chopped carrots

1 can (28-oz) diced tomatoes with the juice

12 cups low-sodium chicken broth (vegetable broth may be substituted)

1 can cannellini beans, rinsed

1/2 cup whole-wheat macaroni (or your favorite low carb macaroni)

1/2 - 1 tsp minced or chopped garlic, to suit taste

1/2 lb diced, fully cooked, chicken breast

1/2 head large cabbage or 1 small cabbage, chopped

Salt to taste, optional

Black pepper to taste

Hot pepper sauce, to taste

In a large pot, over medium heat, warm the olive oil. Sauté onion and carrot until softened, approximately 10 minutes.  Add the tomatoes, broth, beans, macaroni and garlic; bring mixture to a boil. Lower heat and simmer until macaroni is al dente, around 10 minutes.

Add the chicken and cabbage; simmer until soup reaches your desired consistency. Add the salt, pepper, and hot sauce as desired. Hint: the hot sauce is a metabolism booster.

Personal note: I like my soup simmered all day in the crock pot. I think that makes it richer and thicker.

file photo for referencce only