Fast Pasta and Bean Soup

By á-3711

Ingredients

• 1 T olive oil
• 1 cup sliced yellow onion
• 1/2 cup sliced carrots
• 1 cup sliced celery
• 2 1/2 cups canned diced tomatoes (including juice)
• 1 cup sliced cabbage
• 2 oz. uncooked fusilli pasta (1 cup)
• 1 T balsamic vinegar
• 1 T prepared horseradish
• 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 oz. shredded low-fat cheddar cheese ( 1/2 cup)

Details

Servings 2

Preparation

Step 1

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 of water. Bring to a 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. Makes 2 servings.