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Cook'n with Betty Crocker 
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Tuscan Ham, Bean and Cabbage Stew |
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Serves: 8 Print this Recipe1 tablespoon margarine, butter or spread 1 tablespoon olive or vegetable oil 8 ounces chopped fully cooked smoked ham (1 cup) 1 large onion, coarsely chopped (1 cup) 2 medium stalks celery, sliced (1 cup) 1 clove garlic, finely choped 4 cups chicken broth 1 (28-ounce) can whole Italian-style tomatoes, undrained 3 cups uncooked radiatore (nugget) pasta (4 ounces) 2 cups coleslaw mix (4 ounces) 2 (15-ounce) cans each great northern beans, rinsed and drained 1 tablespoon chopped fresh or 1 tsp dried basil leaves Heat margarine and oil in Dutch oven over medium heat. Cook ham, onion, celery and garlic in margarine mixture, stirring occasionally, until onion is tender. Stir in broth and tomatoes, breaking up tomatoes. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pasta is tender. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 3 minutes or until cabbage is tender. 1 Serving: Calories 275 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 10mg; Sodium 1,090mg; Carbohydrate 44g (Dietary Fiber 8g); Protein 19g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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