Bean Broth with Noodles

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Category : Pastas/Risottos

Recipe : Bean Broth with Noodles

Use home-cooked beans in this satisfying soup; their special flavor and texture will
make the soup even more delicious.

Makes 4 servings

2 teaspoons corn oil
3 ounces uncooked vermicelli pasta, broken into 2" pieces
2 medium tomatoes, quartered
1/4 cup coarsely chopped onion
1 garlic clove, peeled
3 cups low-sodium chicken broth
8 ounces drained cooked pinto or pink beans
1 teaspoon pureed canned chipotle peppers in adobo sauce
1/4 cup minced scallions (white portion with some green)
3/4 ounce Romano cheese, grated
2 tablespoons minced fresh flat-leaf parsley

In medium nonstick skillet, heat 1 teaspoon of the oil; add vermicelli. Cook over
medium heat, stirring frequently, 3 minutes, until vermicelli is golden brown.
With slotted spoon, transfer vermicelli to medium saucepan; set aside.
In food processor or blender, combine tomatoes, onion and garlic; puree until
smooth.
In same skillet, heat remaining 1 teaspoon oil; add tomato mixture. Cook over high
heat, stirring constantly, 3 minutes, until mixture is thickened. Add to vermicelli.
In food processor or blender, combine broth and beans; puree until smooth. Add
broth mixture and peppers to vermicelli mixture; bring mixture to a boil. Reduce
heat to low; simmer, stirring occasionally, 10 minutes, until vermicelli is tender
and flavors are blended.
Ladle broth mixture into 4 bowls; top each portion with one quarter of the
scallions, cheese and parsley.

EACH SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 1 1/4 Vegetables, 1 1/4
Proteins, 1 Bread, 15 Optional Calories

PER SERVING: 242 Calories, 6 g Total Fat, 1 g Saturated Fat, 6 mg Cholesterol, 180
mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 12 g Protein, 102 mg Calcium

VARIATIONS:

Quick Vegetable Broth: Substitute 3 1/2 cups water, 1/2 cup tomato or mixed
vegetable juice and 1 teaspoon salt for the chicken broth.

EACH SERVING (1 CUP) PROVIDES: 1/4 Vegetable

PER SERVING: 27 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 673
mg Sodium, 6 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 34 mg Calcium

Quick Fish Broth: Substitute 2 cups clam juice, 1 1/2 cups water and 1/2 cup dry
white wine for the chicken broth.

EACH SERVING (1 CUP) PROVIDES: 30 OPTIONAL CALORIES

PER SERVING: 30 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 272
mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 46 mg Calcium

Quick Beef Broth: Substitute 3 1/2 cups water, 1/2 cup tomato juice and 2 beef
bouillon cubes for the chicken broth.

EACH SERVING (1 CUP) PROVIDES: 1/2 Vegetable, 5 OPTIONAL Calories

PER SERVING: 30 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 555
mg Sodium, 6 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 30 mg Calcium