Spicy Tomato and White Bean Soup

Fall is here and I LOVE soup.  One pot, many days and nights meals!

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

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:  157 (25% from fat)

Fat:  4.3g (sat 0.6g,mono 2.6g,poly 0.6g)

Protein:  8.1g

Carbohydrate:  23.1g

Fiber:  6.7g

Cholesterol:  0.0mg

Iron:  2.4mg

Sodium:  828mg

Calcium:  65mg

Nancy Hughes, Cooking Light, AUGUST 2006