Name: Vegetable Pasta Soup
Prep time: 40 min
Cook time: 30 min
Yield: 5
Cuisine: Mexicana
Ingredients: 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.

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