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Elbow noodle soup
4 servings
Ingredients
2 tablespoons of vegetable oil
1 onion, minced
2 red chilies, fresh, seedless and finely minced
1 red bell pepper, minced
2 carrots, minced
2 zucchinis, minced
4 cups ( 1 lt.) of vegetable broth
450 grams of tomatoes, pealed, seedless and mashed (fresh or canned)
250 grams of elbow noodles (pasta)
450 grams of cooked and drained beans (fresh or canned)
1 tablespoon of fresh thyme, minced
or ½ teaspoon of dry thyme
200 grams of tofu (soy cheese), minced
freshly ground black pepper
Preparation
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Heat oil in a frying pan, at medium heat. Sauté the onions and chilies for 3-4 minutes or until the onion softens.
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Add the red bell pepper, carrots, zucchini, broth, tomatoes and pasta. Lower the heat and cook for 15 minutes or until the pasta is ready.
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Add the rinsed and drained beans, thyme and tofu. Cook at low heat for 3 more minutes or until the soup is hot. Season with black pepper.
Note
This nutritious and tasty vegetable & pasta soup is by it self a complete meal. Although the recipe specifies elbow noodles, you can use any small size pasta. In soups it’s possible to use all the little leftovers.
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