From Food Network Mag Jan/Feb 2012

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Name: Sopa Seca with Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 onion halved and thinly sliced; 1 poblano chile pepper seeded and sliced; 1 teaspoon chili powder; 1/2 teaspoon cumin; 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 rinsed and drained; 1 bunch cilantro leaves chopped (about 1/2 cup); 1/2 cup monterey jack cheese shredded

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INGREDIENTS

1 tablespoon olive oil
1 onion ; halved and thinly sliced
1 poblano chile pepper ; seeded and sliced
1 teaspoon chili powder
1/2 teaspoon cumin
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 ; rinsed and drained
1 bunch cilantro leaves ; chopped (about 1/2 cup)
1/2 cup monterey jack cheese ; shredded

INSTRUCTIONS

Heat the 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 minutes more. 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 cheese.

NOTES

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Sopa Seca with Beans

1 tablespoon olive oil
1 onion halved and thinly sliced
1 poblano chile pepper seeded and sliced
1 teaspoon chili powder
1/2 teaspoon cumin
 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 rinsed and drained
1 bunch cilantro leaves chopped (about 1/2 cup)
1/2 cup monterey jack cheese shredded

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 cheese.

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Sopa Seca
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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 4 Servings

Calories: 281
Calories from Fat: 62 (22%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.6g
Cholesterol 14.7mg		5 %
Sodium 142.2mg		5 %
Potassium 218.6mg		6 %
Total Carbohydrate 45.9g		13 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 45g
Protein 12.9g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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