Vegetable Pasta Soup
Del Fuerte
Elbow macaroni soup with a tomato broth accompanied by broccoli, carrot, zucchini, corn, eggplant, and mushrooms. Super nutritious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1/4 white onions
  • 1 clove garlic
  • 2 cups Del Fuerte® natural tomato purée
  • 1 cup chicken broth
  • 2 teaspoons vegetable oil
  • 1 cup elbow pasta
  • 2 carrots, cut into small cubes
  • 1/2 cups ear corn, shredded
  • 1/2 cups eggplant, blanched and diced
  • 1 cup button mushrooms, sliced
  • 1 broccoli, cut into small florets
  • 1 cup zucchini, cut into half moons
  • 3 cups chicken broth
  • 1/2 cups fresh cilantro
Preparation
10 mins
30 mins
Low
  • Add the onion and garlic to the blender with the Natural Tomato Puree from El Fuerte® and the chicken broth, blend well and set aside.
  • Heat oil in a pot over medium heat and add the elbow macaroni to sauté for a bit.
  • Add the blender mixture and cook for 5 minutes.
  • Incorporate the carrot and wait for it to cook for 2 minutes, then add the eggplant and cook for 3 more minutes, add mushrooms, broccoli and let it cook for one minute, add zucchini and finally fill with chicken broth and wait for the vegetables to be cooked.
  • Add a little 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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