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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 15%
  • Fat: 2.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.7g
  • Carbohydrate: 29.6g
  • Fiber: 5.2g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 667mg
  • Calcium: 81mg

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

  1. 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.
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