Cabbage Soup with White Beans and Noodles

• 1 teaspoon olive oil, extra-virgin
• 3 cups cabbage chopped
• 1/2 cup onions chopped
• 4 1/2 cups water hot
• 1/2 cup egg noodles
• 2 teaspoons chicken bouillon cubes
• 15 1/2 ounce navy beans
• 4 slices bacon
• 1/2 teaspoon salt

1. Spray Dutch oven with nonstick cooking spray.
2. Add oil, heat over Medium-High heat until hot.
3. Add cabbage and onion; cook 6 minutes or until browned, stirring frequently.
4. Add water, noodles, bouillon and beans; mix well.
5. Bring to a boil.
6. Reduce heat; simmer 20 minutes.
7. Meanwhile, place several layers of microwave-safe paper towels in Microwave-safe plate.
8. Place bacon slices in single layer on towels, cover with more towels.
9. Microwave on High for 4 to 4 1/2 minuts or until crisp.
10. Blot to remove excess grease; remove from paper towels.
11. Cool slightly; crumble and set aside.
12. Remove Dutch overn from heat; stir in salt, ladle soup into 4 individual soup bowls.
13. Sprinkle each serving with bacon.
14. pass vinegar to be stirred into soup as desired.

olive oil, cabbage, onions, water, egg noodles, chicken bouillon cubes, beans, bacon, salt

Taken from recipeland.com/recipe/v/cabbage-soup-white-beans-noodle-41344 (may not work)