Pasta and bean soup Serves 2 1 tablespoon olive oil 1 cup sliced yellow onion 1/2 cup sliced carrots 1 cup sliced celery 2 1/2 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 (or a few drops of hot sauce) 2 cups fresh spinach, washed 1 cup rinsed and drained canned red beans 1/4 pound lean smoked ham, cubed (about 3/4 cup) 2 ounces shredded low-fat cheddar cheese ( 1/2 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 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. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
