Cabbage and White Bean Soup

1 tablespoon olive oil
3 cups thinly sliced savoy or green cabbage
1 large carrot, sliced
1 tablespoon chopped garlic
1/2 teaspoon salt
1/8 teaspoon ground pepper
2 cans (14¼ oz. each) chicken broth
1 can (14¼ or 16 oz.) whole tomatoes in juice, chopped, juice reserved
1 cup water
2 cans (16 or 19 oz. each) cannellini beans, drained and rinsed

1. Heat oil in large saucepot. Add cabbage, carrot, garlic, salt and pepper; cover and cook 2 minutes, until cabbage starts to wilt. Increase heat to high; add broth, tomatoes and their juice and water. Cover; bring to boil and cook 7 to 9 minutes, until vegetables are tender.

2. Meanwhile, remove 11/4 cups beans to a plate; puree remaining beans in food processor or blender.

3. Add reserved beans and bean puree to saucepot and cook 2 minutes, until soup is hot.