Cabbage And White Bean Soup

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 large onion, finely chopped (1 c.)
• 2 medium size carrots, pared, halved lengthwise and thickly sliced crosswise
• 1 large celery stalk, halved and thickly sliced crosswise
• 1 tsp. caraway seed
• 2 c. chopped green cabbage
• 2 c. water
• 1 Tbsp. light brown sugar
• 1 (16 oz.) can tomatoes in juice
• 1 (15 oz.) can white beans, drained and rinsed
• 1 Tbsp. cider vinegar
• 1/4 c. parsley (optional)

1. Heat oil and butter in large saucepan over medium heat.
2. Add onion; saute 3 minute.
3. Add carrots and celery; saute 3 minutes. Add caraway seed; cook, stirring 1 minute.
4. Stir in cabbage, water and sugar.
5. Bring to boiling.
6. Reduce heat to low; cover and simmer 5 minutes.
7. Stir in tomatoes with juice, breaking up tomatoes with wooden spoon.
8. Cover and simmer 20 minutes.
9. Add beans and vinegar.
10. Simmer, uncovered, 5 minutes or until heated through.
11. Stir in parsley, if you wish.

olive oil, butter, onion, carrots, celery stalk, caraway seed, green cabbage, water, light brown sugar, tomatoes, white beans, cider vinegar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=801546 (may not work)