Country-French Vegetable Soup

Recipe by: WW Cream of the Crop

3 Points Per Serving

2 tsp. olive oil

2 cups chopped green cabbage

1 cup chopped onion

1 cup sliced carrot

1 cup sliced celery

1 cup diced red potato

1 tsp. caraway seeds

1 cup water

2 (14 1/2-ounce) cans vegetable broth

1 cup drained canned cannellini beans or other white beans

2 Tbs. minced fresh parsley

2 tsp. chopped fresh or 1/2 tsp. dried dill

1/2 teaspoon pepper

Heat olive oil in a Dutch oven over medium-high heat. Add cabbage and next 5 ingredients; saute 2 minutes. Add water and vegetable broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining ingredients, and cook until thoroughly heated.

Yield: 4 servings (serving size: 1 3/4 cups).