4 tsp. vegetable oil
2 c. thinly sliced onions
1 tbsp. minced fresh garlic
4 c. shredded green cabbage
3 c. water
1 lb. drained canned sm. white beans
2 c. carrots
2 c. drained canned tomatoes, chopped
3 tbsp. chopped fresh basil or 2 tsp. dried
1/4 tsp. pepper

In a 3-quart saucepan, heat oil; add onions and saute until translucent. Add cabbage and stir to combine; cover pan and cook over low heat, stirring occasionally until cabbage is wilted, about 10 minutes. Add remaining ingredients and cook over low heat for about 40 minutes. Makes 4 servings, 2 cups each.

Each serving provides: 2 protein exchanges, 5 vegetable exchanges, 1 fat exchange.

OPTION: Add 8 oz. beef sausage during last 15 minutes; increase protein to 4 exchanges.