Bean-and-Pasta Stew

By jazzing up a commercial soup mix, we have created a soup that tastes homemade without all the time and effort.

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 171
Caloriesfromfat 15 %
Fat 2.8 g
Satfat 0.7 g
Monofat 0.9 g
Polyfat 0.5 g
Protein 8.7 g
Carbohydrate 29.6 g
Fiber 5.2 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 667 mg
Calcium 81 mg

Ingredients

2 cups water
1/2 cup sliced carrot
1 tablespoon chili powder
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added stewed tomatoes
3 (10 1/2-ounce) cans low-salt chicken broth
1 (4.9-ounce) package bean medley with pasta soup mix (such as Kettle Creations)
2 cups torn spinach

Preparation

Combine the first 7 ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, for 25 minutes or until the beans are tender, stirring occasionally. Add spinach, and cook an additional 5 minutes.

Note:

January 1996