Sopa Seca With Beans

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 onion, halved and thinly sliced
• 1 poblano chile, seeded and sliced
• 1 teaspoon chili powder
• 1/2 teaspoon ground 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, drained and rinsed
• 1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup)
• 1/2 cup monterey jack cheese, shredded

Recipe

• 1 heat the olive oil in a large skillet over medium-high heat.
• 2 add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
• 3 add the chili powder, cumin and 1/2 t salt and cook 2 more minutes.
• 4 add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
• 5 add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
• 6 add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
• 7 reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
• 8 uncover and stir in the beans and all but 2 t of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
• 9 divide the pasta and beans among the bowls and top with the remaining cilantro and the cheese.