Southwestern Bean & Pasta Soup


PREP TIME: 25 MINUTES   |    COOK TIME: 20 MINUTES

PREP TIME: 25 MINUTES   |    COOK TIME: 20 MINUTES


DIRECTIONS

INGREDIENTS

Makes 8 servings.

  1. Place contents of one can bean salad in blender or food processor. Process until partially pureed, with small chunks remaining. 
     
  2. Heat oil in large soup pot or Dutch oven over medium-high heat until hot. Add bell pepper and onions; cook and stir about 2 minutes to soften. Add jalapeno; cook and stir 1 minute. Add garlic; cook and stir 30 seconds. 
     
  3. Stir in pureed bean salad; add second can of bean salad and tomatoes. Add 3 cups of the broth and 1 cup water. Bring to boil; reduce heat and simmer, uncovered, 15 minutes. Add pasta; cook about 7 to 9 minutes or until pasta is al dente. Add additional broth as desired for consistency. Serve with toppings, as desired. 

 

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 tablespoon olive or canola oil
  • 3/4 cup chopped bell pepper
  • 1/2 cup sliced green onions
  • 1 small jalapeno, seeded and finely chopped
  • 1 large clove garlic, minced
  • 1 can (14.5 ounces) no-salt-added diced tomatoes
  • 1 carton (32 ounces) low sodium, reduced-fat vegetable or chicken broth, divided
  • 1/2 cup ditalini pasta, uncooked
  • Toppings: Sour cream, plain yogurt, chopped cilantro, avocado or tomatoes

 

Variations:

In Step 2, cook 1/2 pound lean ground beef, chicken or turkey breast in oil, stirring frequently until cooked through. Add pepper and onions and continue as recipe directs; add additional oil 1 teaspoon at a time if needed for cooking vegetables. 


NUTRITION INFORMATION

Per serving (1/8 of recipe): 180 calories; 6 g protein; 26 g carbohydrate; 5 g total fat; 530 mg sodium; 0 mg cholesterol; 6 g dietary fiber; 11 mg iron; 0.06 mg thiamin; 944 IU vitamin A; 13 mg vitamin C.

 


 
 

Posted on August 26, 2015 .