Taco Pasta Soup

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive or canola oil
3 cups reduced-sodium beef broth or vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1-1/2 cups picante sauce
1 cup uncooked spiral pasta
1 small green pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded reduced-fat cheddar cheese
3 tablespoons reduced-fat sour cream

In a large saucepan, sauté onion and garlic in oil until tender. Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings.
Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream.
Yield: 6 servings.