Tuscan Cabbage and Polenta Soup

Ingredients

• 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

Preparation

1. 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.