Yum, we thought this was excellent! Quick, meatless, weeknight meal, I will definitely make this again! I followed the recipe exactly except honestly, I would leave out the cheese next time, I don't think it's needed at all.
Sopa Seca With Beans
1 tablespoon extra-virgin olive oil
1 onion, halved and thinly sliced
1 poblano chile pepper, seeded and sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
8 ounces whole-wheat spaghetti, broken into thirds
1 14-ounce can diced fire-roasted tomatoes
2 cups fat-free low-sodium chicken broth
1 14-ounce can kidney beans, drained and rinsed
1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup)
2 ounces monterey jack cheese, shredded (about 1/2 cup)
Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.
Per serving: Calories 420; Fat 10 g (Saturated 3 g); Cholesterol 28 mg; Sodium 635 mg; Carbohydrate 65 g; Fiber 17 g; Protein 22 g
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Originally Posted by avariell
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