The name of this Mexican dish means "dry soup." The pasta absorbs most of the brothy sauce as it cooks. Recipe is from Food Network Magazine.
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Units: US | Metric
- 1 tablespoon extra-virgin olive oil
- 1 onion, halved and thinly sliced
- 1 poblano chile, seeded and sliced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- kosher salt
- 8 ounces whole-wheat spaghetti, broken into thirds
- 1 (14 ounce) can diced fire-roasted tomatoes
- 2 cups fat-free low-sodium chicken broth
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup)
- 1/2 cup monterey jack cheese, shredded
- 1Heat the olive oil in a large skillet over medium-high heat.
- 2Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
- 3Add the chili powder, cumin and 1/2 t salt and cook 2 more minutes.
- 4Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
- 5Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
- 6Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
- 7Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
- 8Uncover and stir in the beans and all but 2 T of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
- 9Divide the pasta and beans among the bowls and top with the remaining cilantro and the cheese.
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Nutritional Facts for Sopa Seca With Beans
Serving Size: 1 (441 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 434.6
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 3.7 g
- Cholesterol 12.5 mg
- Sodium 430.7 mg
- Total Carbohydrate 66.7 g
- Dietary Fiber 9.3 g
- Sugars 8.0 g
- Protein 20.1 g