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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 ˝ teaspoon of dry thyme
200 grams of tofu (soy cheese), minced
freshly ground black pepper
Preparation
Heat oil in a frying pan, at medium heat. Sauté the onions and chilies for 3-4 minutes or until the onion softens. 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. 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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