INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 8 oz. baby Bella mushrooms, quartered or sliced
- 1 small yellow onion, diced
- 3 carrots, sliced crosswise into coins
- 1 bunch celery, sliced crosswise
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoons sea salt
- ½ teaspoon freshly cracked pepper
- ½ head large green cabbage, shredded
- 1 (15 oz.) can diced tomatoes
- 32 oz. favorite vegetable broth
- 1 cup fresh Italian parsley, roughly chopped
INSTRUCTIONS
- Heat the olive oil in a large pot over medium heat. Add the mushrooms and saute until they’ve released some water and started to soften, about 5 minutes. Add the onion, carrots, celery, garlic, thyme, salt, and pepper, and saute until these veggies begin to soften, about 5 minutes longer.
- Add the cabbage and saute one minute. Add the tomatoes and broth and stir to combine.
- Bring to a simmer, and cook until the cabbage is tender, about 30 minutes. Add more broth or water as needed (You may need about a cup). Season to taste with additional salt and pepper (I like a lot of pepper so it’s spicy).
- Serve
WW Points Info :
5 Green Points
6 bleu Points
Nutrition Information:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 134
TOTAL FAT: 5g
SATURATED FAT: 1g
TRANS FAT: 0g
UNSATURATED FAT: 3g
CARBOHYDRATES: 18g
FIBER: 5g
SUGAR: 9g
PROTEIN: 7g
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