Cabbage & White Bean Soup

2 t. vegetable oil
1 c. chopped onion
1 c. chopped carrots
1/2 c. chopped celery
2 c. (packed) thinly sliced cabbage
2 c. water or vegetable broth
1 1-lb. can salt-free tomatoes, chopped, undrained
1 1-lb. can cannellini or Great Northern beans, rinsed and drained, or 2 c. cooked white beans
2 T. lemon juice
2 T. firmly packed brown sugar
1 t. caraway seeds
1/4 t. dried thyme
Salt and pepper to taste
Additional lemon juice and/or brown sugar, to taste

Heat oil in a large saucepan over medium heat. Add onion, carrots, and celery. Cook 5 minutes, stirring frequently and adding small amounts of water if necessary, about 1 T. at a time, to prevent sticking.

Add remaining cabbage, water or broth, tomatoes, beans, lemon juice, brown sugar, caraway seeds and thyme, mixing well. Bring to a boil, then reduce heat to medium-low, cover, and simmer 45 minutes or until vegetables are tender.

Add salt and pepper to taste. Add additional brown sugar or lemon juice, if desired.

Makes 4 servings.

Adapted from The Meatless Gourmet, p. 301.