CHEF JEFF — ONE BYTE AT A TIME: Winter Casserole Soup

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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