Red chile and garlic pasta and vegetable soup

3 servings

Ingredients

Quantity Ingredient
½ Sweet onion; chopped
¼ teaspoon Peanut oil
5 ounces Corn kernels
14½ ounce Stewed tomatoes
1½ cup Water
¼ cup Chopped green bell pepper
½ cup Cooked black beans; rinsed
¼ teaspoon Cocoa powder
Coarsely ground pepper
Garlic salt
4 ounces Spicy polenta rotelle; see pantry note
2 tablespoons Chopped fresh cilantro

Directions

PANTRY - Rotelle or pasta twists made with grains other than wheat are available at whole food stores. We used a Red Chile and Garlic Polenta Pasta (made by Gabrielle, California).

1. Heat a large soup pan. Add oil and onions and saute until onions are soft, about 3 minutes. Add the corn kernels and cook, stirring, until toasted (2 minutes). Add the tomatoes, water, chopped bell pepper, black beans, cocoa powder, black pepper and garlic salt. Stir to combine.

2. Bring to a boil. Add the polenta pasta. Return to the boil. Reduce heat and cook al dente (7 to 9 minutes). Do not overcook the pasta. Add cilantro and adjust seasonings. Serve at once.

Makes almost 7 cups to serve 3: each 248 cals and 9%cff (2.5g fat) NOTES : (Review) This southwestern soup doubles the corn flavors and it bites backs. That's a winning combination for Bob who "really likes" this one. The spice was in the pasta: masa, salt, cilantro, cumin, oregano, dried red chile, garlic powder. You could substitute other short pasta and a chile-spice mix, to taste. 2/99 Recipe by: Pat Hanneman, Riverside, CA 2/99 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 17, 1999, converted by MM_Buster v2.0l.

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