Sopa Seca With Beans

• 1 tablespoon extra-virgin olive oil
• 1 onion, halved and thinly sliced
• 1 poblano chile pepper, 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)
• 2 ounces monterey jack cheese, shredded (about 1/2 cup)

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
3. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes.
4. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
5. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
6. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
7. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
8. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
9. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.
10. Photograph by Antonis Achilleos

extravirgin olive oil, onion, chile pepper, chili powder, ground cumin, kosher salt, tomatoes, chicken broth, kidney beans, cilantro, cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sopa-seca-with-beans-recipe.html (may not work)