Bean-and-Pasta Stew

Name: Bean-and-Pasta Stew
Yield: 5 servings (serving size: 1 1/2 cups)
Ingredients: 2 cups water; ½ 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

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

Recipe by Cooking Light January 1996

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Recipe Summary

Yield:

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

Nutrition Info

Ingredients

2 cups water
½ 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

Directions

Step 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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Nutrition Facts

Per Serving:

171 calories; calories from fat 15%; fat 2.8g; saturated fat 0.7g; mono fat 0.9g; poly fat 0.5g; protein 8.7g; carbohydrates 29.6g; fiber 5.2g; cholesterol 0mg; iron 3.3mg; sodium 667mg; calcium 81mg.

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Bean-and-Pasta Stew

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Recipe Summary

Ingredients

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Nutrition Facts

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Bean-and-Pasta Stew

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Bean-and-Pasta Stew