Sopa de pasta – Mexican tomato soup with small pasta and vegetables

Ingredients for 4 portions

• 200 gVermicelli (soup pasta), letters, stars or other soup pasta
• 2 tbspRapeseed oil
• 3Tomatoes
• ½Yellow onion
• 1 cloveGarlic
• ≈ 1.5 lWater
• 1Carrot
• 150 gCourgette
• 2 cubesChicken stock
• to tasteSalt

Method

1. Blend the tomatoes with the onion, garlic and a little of the water until smooth.
2. Peel the carrot and cut it and the courgette into small dice.
3. Heat the oil in a saucepan over a medium heat and fry the pasta, stirring all the time, until golden, about 3 minutes.
4. Strain the tomato purée over the pasta (careful, it spits) and fry for 2–3 minutes, stirring, until it turns a deeper red.
5. Pour in the rest of the water, crumble in the stock cubes, add the carrot and courgette and bring to the boil.
6. Lower the heat and simmer for 10 minutes, until the pasta and vegetables are soft. Season with salt.

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• Frijoles de la olla – Mexican pot beans2 h 55 · ≈ $4/port.
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