Bean-and-Pasta Stew

By dashy_65

Ingredients

• 2 cups water
• 1/2 cup sliced carrot
• 1 tablespoon chili powder
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can no-salt-added stewed tomatoes
• 3 (10 1/2-ounce) cans low-salt chicken broth
• 1 (4.9-ounce) package bean medley with pasta soup mix (such as Kettle Creations)
• 2 cups torn spinach

Preparation

Step 1

Combine the first 7 ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, for 25 minutes or until the beans are tender, stirring occasionally. Add spinach, and cook an additional 5 minutes.

171 cal, 2.8g fat, 29.6g carb, 667mg sodium, 5.2g fiber