CHEF JEFF — ONE BYTE AT A TIME: Winter Casserole SoupThis dish would brighten up a dark winter night.
By: Herald Staff Report,
This dish would brighten up a dark winter night.
Winter Casserole Soup
2 cups fat-free, low-salt chicken broth
1 cup water
2½ cups canned diced tomatoes (including juice)
1 cup sliced yellow onion
½ cup sliced carrots
1 cup sliced celery stalks
1 cup sliced white cabbage
1 cup uncooked fusilli pasta
1 tablespoon prepared horseradish
1 tablespoon balsamic vinegar
2 cups fresh spinach
1½ cups rinsed and drained canned red kidney beans
½ cup shredded reduced-fat Cheddar cheese
Salt and freshly ground black pepper to taste
Bring broth, water and tomatoes to boil in saucepan. Add onion, carrots, and celery. Cover, lower heat to medium-high. Cook 5 minutes. Add cabbage and fusilli. Boil, uncovered, 10 minutes. Mix horseradish and vinegar. Add to soup with spinach and beans. Boil 1 minute. Spinach will just be wilted. Add cheese, salt and pepper.
Yield: Serves 2.
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