Macaroni soup with a broth based on Del Fuerte® Natural Tomato Purée accompanied by broccoli, carrot, zucchini, corn, eggplant, and mushrooms. Super nutritious and delicious. Your whole family will love it.
1 cup elbow pasta, they can be whole grain or regular
2 carrots, cut into small cubes
1/2 cups corn kernels
2 eggplants, blanched and diced
1 cup button mushrooms, sliced
1 cup broccoli, cut into small pieces
1 cup zucchini, sliced into half moons
3 cups chicken broth
1/2 cups fresh cilantro, finely chopped
Preparation
10 mins
30 mins
Low
Blend the onion, garlic, Del Fuerte® Natural Tomato Purée, and chicken broth. Set aside.
Heat oil in a pot over medium heat and add the macaroni to sauté a little.
Add the blended mixture and cook for 5 minutes.
Incorporate the carrot and cook for 2 minutes, then add the eggplant, and 3 minutes later add mushrooms, broccoli, and one minute later the zucchini, and finally the chicken broth, and wait for the vegetables to be cooked.
Add a bit of chopped fresh cilantro and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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