Taco Twist Soup

Spiral pasta adds a fun twist to this dish. I lightened this soup recipe by substituting black beans for ground beef and by topping it with reduced-fat sour cream and cheese.

—Colleen Zertler, Menomonie, WI

Takes: 30 min. • Makes: 6 servings

• 2 tsp. olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth or reduced-sodium beef broth
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (14 ½ oz.) diced tomatoes, undrained
• 1 ½ cups picante sauce
• 1 cup uncooked spiral pasta
• 1 small green pepper, chopped
• 2 tsp. chili powder
• 1 tsp. ground cumin
• Optional: Shredded cheddar cheese, sour cream and fresh cilantro

1. 1. In a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until crisp-tender, 3-4 minutes.
2. 2. Stir in broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer until the pasta is tender, 10-12 minutes, stirring occasionally. If desired, serve with shredded cheese, sour cream and fresh cilantro.

1 cup: 176 cal., 2g fat (0 sat. fat), 0 chol., 1044mg sod., 32g carb. (7g sugars, 5g fiber), 7g pro.