• Prep Time:
  • Cooking Time:
  • Serves: 3 servings

Red Chile And Garlic Pasta And Vegetable Soup

  • Recipe Submitted by on

Category: Pasta, Soups, Low Fat

 Ingredients List

  • 1/2 Sweet onion; chopped
  • 1/4 ts Peanut oil
  • 5 oz Corn kernels
  • 14 1/2 oz Stewed tomatoes
  • 1 1/2 c Water
  • 1/4 c Chopped green bell pepper
  • 1/2 c Cooked black beans; rinsed
  • 1/4 ts Cocoa powder
  • Coarsely ground pepper
  • Garlic salt
  • 4 oz Spicy polenta rotelle; see
  • -pantry note
  • 2 tb Chopped fresh cilantro


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)

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