ONLINE EXTRA: Pasta and Bean Soup
By: Herald Staff Report,
Pasta and Bean Soup
1 tablespoon olive oil
1 cup sliced yellow onion
½ cup sliced carrots
1 cup sliced celery
2½ cups canned low-sodium diced tomatoes (including juice)
1 cup sliced cabbage
2 ounces uncooked fusilli pasta (1 cup)
1 tablespoon balsamic vinegar
1 tablespoon prepared horseradish
2 cups fresh spinach, washed
1 cup rinsed and drained canned red beans
¼ pound lean smoked ham, cubed (about ¾ cup)
2 ounces shredded low-fat cheddar cheese (½ cup)
Salt and freshly ground pepper
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrots and celery. Saute 2 to 3 minutes. Add tomatoes and 3 cups water. Bring to a boil, lower heat to medium, cover and cook 5 minutes. Add cabbage and pasta. Raise heat and boil, uncovered, 8 to 10 minutes. Stir vinegar into horseradish. Add to soup with spinach, beans and ham. Boil 1 to 2 minutes, until spinach is wilted. Add cheese and salt and pepper to taste.
Yield: Serves 2.
Approximate nutritional analysis per serving: 532 calories, 22 percent of calories from fat, 13.3 grams fat (3.4 grams saturated, 5.8 grams monounsaturated), 33 milligrams cholesterol, 34 grams protein, 73.1 grams carbohydrates, 16.8 grams fiber, 752 milligrams sodium.