SOPA SECA WITH BEANS

Sopa Seca With Beans image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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
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)

Steps:

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 10g (Saturated 3g); Cholesterol 28mg; Sodium 635mg; Carbohydrate 65g; Fiber 17g; Protein 22g

Nutrition Facts : Calories 420 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 28 milligrams, Sodium 635 milligrams, Carbohydrate 65 grams, Fiber 17 grams, Protein 22 grams