Spicy Tomato and White Bean Soup

TamTastic

Spicy Tomato and White Bean Soup


Pair this soup with a simple grilled cheese sandwich for a quick and satisfying meal.


1 (14-ounce) can fat-free, less-sodium chicken broth, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 (16-ounce) can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into 1/2-inch-thick wedges
1 pint grape tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
Cilantro sprigs (optional)

Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped. Add onion mixture to pan.

Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.


Yield: 4 servings (serving size: 1 cup)

CALORIES 157 (25% from fat); FAT 4.3g (sat 0.6g,mono 2.6g,poly 0.6g); IRON 2.4mg; CHOLESTEROL 0.0mg; CALCIUM 65mg; CARBOHYDRATE 23.1g; SODIUM 828mg; PROTEIN 8.1g; FIBER 6.7g

Cooking Light, AUGUST 2006

TamTastic

Spicy Tomato and White Bean Soup


Pair this soup with a simple grilled cheese sandwich for a quick and satisfying meal.


1 (14-ounce) can fat-free, less-sodium chicken broth, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 (16-ounce) can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into 1/2-inch-thick wedges
1 pint grape tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
Cilantro sprigs (optional)

Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped. Add onion mixture to pan.

Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.


Yield: 4 servings (serving size: 1 cup)

CALORIES 157 (25% from fat); FAT 4.3g (sat 0.6g,mono 2.6g,poly 0.6g); IRON 2.4mg; CHOLESTEROL 0.0mg; CALCIUM 65mg; CARBOHYDRATE 23.1g; SODIUM 828mg; PROTEIN 8.1g; FIBER 6.7g

Cooking Light, AUGUST 2006