Elanso

South-of-the-Border Soup

1 1/2 cups dried pinto beans (soaked)
15 ounces diced, canned tomatoes, undrained
1 small onion, quartered
2 cloves garlic
1 tablespoon olive oil
4 ounces angel hair pasta, broken into 1" pieces
1/2 pound pork tenderloin, trimmed of fat and cut into 1/2" pieces
6 cups low-sodium chicken stock
salt to taste
freshly ground black pepper
chopped, fresh cilantro for garnish



1. In a 4-quart pot, combine the beans with their soaking water, cover the pot and simmer very slowly for 30 minutes. Add salt, then simmer for about 1 hour, until the beans are soft. If the water starts to run dry, add enough water during the cooking to keep the beans covered.

2. In a food processor, combine the tomatoes, onion and garlic. Process until smooth.

3. In a heavy soup pot, heat the oil over medium heat. Add the pasta and pork and cook, stirring occasionally, until the pasta starts to turn golden, about 5 to 7 minutes. Add the beans, tomato mixture and the chicken stock. Increase the heat to medium-high and bring to a boil. Cook, uncovered, until the pasta is al dente, about 5 minutes. Season with salt and pepper.

4. Ladle the soup into 6 bowls and garnish with the cilantro. Serve immediately.

Serving Size: about 1 1/2 cups

Number of Servings: 6