BLACK BEAN AND PUMPKIN STEW WITH PASTA

20 minutes | 4 servings (about 6 cups)

Storage notes: Leftover soup can be refrigerated for up to 4 days.

2 tablespoons extra-virgin olive oil, plus more for serving

½ cup (3½ ounces) orzo or another short pasta

1 teaspoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon garlic powder ½ teaspoon fine sea salt or table salt, plus more to taste

½ teaspoon finely ground black pepper, plus more to taste

4 cups (1 quart) unsalted or lowsodium vegetable stock

Two (15.5-ounce) cans black beans, drained and rinsed

One (15-ounce) can pumpkin puree

Homemade or store-bought croutons, for serving

In a large pot over medium-high heat, heat the oil until it shimmers. Add the pasta, coriander, cumin, garlic powder, salt and pepper, and cook, stirring regularly, until fragrant and toasted, 1 to 2 minutes.

Add the vegetable stock and increase the heat to bring it to a boil. Stir in the black beans and pumpkin puree. Decrease the heat so the liquid is at a simmer and cook until the pasta is al dente, 7 to 9 minutes. Taste, and season with more salt and/or pepper, if needed. Ladle into bowls and serve warm, drizzled with olive oil and with a few croutons scattered on top.

Nutrition information per serving (1½ cups) | calories: 409; total fat: 9 g; saturated fat: 1 g; cholesterol: 0 mg; sodium: 542 mg; carbohydrates: 66 g; dietary fiber: 15 g; sugar: 9 g; protein: 18 g.

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.