1. Combine stock and tomatoes in a large non-reactive stockpot and bring to a boil over medium-high heat. 2. Add onions, celery, butternut squash and cabbage; lower heat and simmer for 15 minutes. 3. Combine horseradish and balsamic vinegar and stir into the pot. 4. Add white wine, two chili powders, oregano, salt and pepper and continue to simmer for 15 minutes. 5. Puree white beans until smooth; stir into the soup. 6. Add garbanzo beans and flat beans and cook until hot. 7. Garnish with a dollop of sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
