Sopa de Coditos con Verduras (Mexican Elbow Pasta Soup with Vegetables)

Ingredients

• 200 grams Elbow macaroni (coditos), small (Small size preferred)
• 500 grams Tomato (jitomate), very ripe (About 4 medium tomatoes)
• 1 medium Onion (Divided use: 1/4 for broth, 1/2 small for sautéing)
• 2 cloves Garlic cloves
• to taste Salt
• 1.5 liters Chicken broth (Preferably homemade, low-sodium commercial is fine, or water)
• 1 medium Chayote (Peeled and diced)
• 1 medium Zucchini (calabacita) (Diced)
• 1 large Carrot (Peeled and diced)
• 1 large Celery stalk (Finely chopped)
• 1 small bunch Cilantro (Washed, whole or roughly chopped)
• 2 tablespoons Vegetable oil (For sautéing)

Instructions

1. Prepare vegetables and aromatics

   Peel and dice the carrot and chayote. Dice the zucchini. Chop the celery and onion. Peel the garlic. Wash and roughly chop the cilantro.

   Time: PT10M

2. Make tomato broth

   Roughly chop tomatoes, 1/4 onion, and garlic. Add to blender with about 1/2 cup water. Blend until smooth. Strain through a fine mesh strainer to remove skins and seeds.

   Time: PT5M

3. Sauté aromatics and vegetables

   Heat 1 tablespoon oil in a large pot over medium-high heat. Add chopped onion (1/2 small) and celery. Sauté for 2 minutes. Lower heat to medium, add diced carrot and chayote, and cook for 6 minutes, stirring occasionally.

   Time: PT8M

4. Add tomato broth and season

   Pour in the strained tomato mixture. Add salt to taste. Cook over medium heat for 6 minutes, stirring occasionally, until the color deepens and the mixture thickens slightly.

   Time: PT6M

5. Toast the pasta

   While the tomato-vegetable base cooks, heat 1 tablespoon oil in a medium skillet over medium heat. Add elbow macaroni and stir constantly for 3-4 minutes until golden and fragrant. Do not let it burn. Remove from heat and set aside.

   Time: PT4M

6. Combine pasta and broth

   Add toasted pasta to the pot with the tomato-vegetable mixture. Stir well and cook for 2 minutes.

   Time: PT2M

7. Add broth, zucchini, and cilantro; simmer

   Pour in the chicken broth. Add diced zucchini and cilantro. Stir, cover, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes or until pasta and vegetables are tender.

   Time: PT15M

8. Serve

   Taste and adjust seasoning if needed. Serve hot, garnished with extra cilantro if desired.

   Time: PT2M

9. Cleanup

   Wash all used utensils, pots, blender, and cutting board. Wipe down counters and stove.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

6g

Carbohydrates

36g

Fat

5g

Fiber

3g