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Episode 131

Winter Casserole Soup

3 Cups Fate Free Chicken Broth
2 1/2 Cups Diced Tomatoes (not drained)
1/2 Medium Yellow Onion (sliced)
1 Medium Carrot (sliced)
2 Medium Celery Stalks (sliced)
1 Cup Sliced White Cabbage
2 oz. Uncooked Fusilli Pasta
1 Tbsp each Prepared Horseradish, Balsamic Vinegar
1 1/2 Cups Red Beans (rinsed and drained)
1/2 Cup Cheddar Cheese (shredded)
Salt and Pepper (to taste)
Warm Sourdough Bread to accompany soup

Instructions

Preheat oven to 350 degrees to warm bread. 

Bring chicken broth and tomatoes, including juice, to boil in large saucepan over medium-high heat. Add onions, carrot, and celery. Cover and lower heat to medium and cook on slow boil for 10 minutes.

Add cabbage and pasta. Raise heat and boil uncovered for 10minutes. Meanwhile mix horseradish and vinegar. Add to the soup along with spinach and beans. Boil 2 minutes. Pasta will be cooked. Spinach will be just wilted. 

Add cheese and salt and pepper. Place bread in oven to warm up and serve with the soup.