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