Easy, hearty, pasta-vegetable soup is most welcome on a winter night.
Imagine a soup that provides a whole meal in one bowl and takes only 30 minutes to make. That’s the beauty of this Winter Casserole Soup, a thick and hearty soup made with vegetables, pasta and red kidney beans.
Soup is a great way to brighten up a winter evening. I find that my family loves a bowl of soup, no matter what the weather. You can make this a vegetarian meal by using vegetable broth instead of chicken broth.
This soup tastes great the second day. You can make double the recipe and have another quick meal waiting for you. If you make it in advance or are rewarming on the second night, it might become thick. Just add more broth while rewarming.
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This meal contains 535 calories per serving with 12 percent of calories from fat.
• Onion, carrots and celery can be bought already sliced in the produce section or slice all of the vegetables in a food processor fitted with a thick slicing blade.
• A few drops of hot pepper sauce can be used instead of horseradish.
• Any type of cheese can be substituted for the cheddar cheese.
Here are the ingredients you’ll need for tonight’s dinner:
To buy: 1 large can diced tomatoes, 1 15.5-ounce can red kidney beans, 1 bag sliced white cabbage, 1 small package fusilli pasta, 1 jar horseradish, 1 small package washed, ready-to-eat fresh spinach, 1 bunch celery, 1 small package low fat shredded cheddar cheese and 1 sourdough or whole grain bread.
Staples: fat-free, low-salt chicken broth, yellow onion, sliced carrots, balsamic vinegar, salt and black peppercorns.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ‘n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at www.DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.
Winter Casserole Soup
2 cups fat-free, low-salt chicken broth
1 cup water
2-1/2 cups canned diced tomatoes (including juice)
1 cup sliced yellow onion
1/2 cup sliced carrots
1 cup sliced celery stalks
1 cup sliced white cabbage
2 ounces uncooked fusilli pasta (1 cup)
1 tablespoon prepared horseradish
1 tablespoon balsamic vinegar
2 cups fresh washed, ready-to-eat spinach
1-1/2 cups rinsed and drained canned red kidney beans
2 ounces shredded reduced-fat cheddar cheese (1/2 cup)
Salt and freshly ground black pepper to taste
Sourdough or whole grain bread
Preheat oven to warm bread. Bring chicken broth, water and tomatoes to a boil in a large saucepan over high heat. Add onion, carrots, and celery. Cover, lower heat to medium-high, and cook 5 minutes. Add cabbage and fusilli and boil, uncovered, 10 minutes. Mix horseradish and vinegar together. Add to soup with spinach and beans. Boil 1 minute. Pasta will be cooked. Spinach will just be wilted. Add cheese and salt and pepper to taste. Place bread in oven to warm. Makes 2 servings.
Per serving: 535 calories (12 percent from fat), 7.0 g fat (3.1 g saturated, 1.9 g monounsaturated), 15 mg cholesterol, 30.4 g protein, 92.6 g carbohydrates, 20.8 g fiber, 1585 mg sodium.