Leftover Fondue broth soup

By Peggie

Ingredients

• leftover fondue broth
• water (to make six cups when combined with broth)
• 1 can diced tomatoes
• 1 can cannelloni beans, drained & rinsed (or kidney beans)
• 1 tbsp of dried italian herb
• 1/2 tbsp oregano
• 1/4 cup red lentils
• 1/4 cup pasta (stars, alphabet, vermicelli, macaronis etc)
• 1 bunch (approx. 4 c) baby spinach, optional.

Preparation

Step 1

Measure whatever broth you have leftover, then add water until you have 6 cups of liquid.

Pour into a large pot, then add the diced tomatoes and herbs. Bring to a boil then lower the heat.

Simmer for 15 minutes.

Add remaining vegetables and fondue meat, and simmer until everything is cooked through.

Add the pasta and baby spinach 5 minutes before serving.