Macaroni Soup with Vegetables

About the Recipe

Ingredients

Makes 4 Servings

water (4 cups)
macaroni or any variety of small-shaped pasta (12 ounces)
carrots, peeled and chopped (2)
celery stalks, chopped (3)
garlic, chopped (2 cloves)
onion, chopped (1/4)
zucchini, chopped (1)
spicy tomato sauce (4 ounces)
tomato sauce (2 ounces)
small twig of fresh marjoram or 1 dry teaspoon (1)
small twig of fresh thyme or 1 dry teaspoon (1)
lime, juiced (1)
purple cabbage for garnish (to taste)
salt (3 pinches)
spicy paprika (to taste)

Directions

1. Brown the macaroni in a pan, being careful not to burn them.

   
   
   

2. Add water, carrots, celery, garlic, and onion. Cook over medium heat for 5 minutes.

   
   
   

3. Add the zucchini, the spicy and regular tomato sauces, and the herbs, and lower the heat and cook for another 5 minutes. Test the consistency of the macaroni. It should be firm but well cooked. Add 3 pinches of salt, to taste.

   
   
   

4. Sprinkle with toasted sesame seeds, spicy paprika, and shredded purple cabbage. Squeeze lime juice in each bowl. Serve.

   
   
   

Nutrition Facts