Tuscan Cabbage And Polenta Soup

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

1. 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.

olive oil, green cabbage, onion, garlic, containers, salt, black pepper, bay leaf, polenta, parmesan cheese

Taken from www.myrecipes.com/recipe/tuscan-cabbage-polenta-soup (may not work)