|We think you’ll love this traditional Mexican soup as much as we do! It is wonderful and satisfying, with or without the optional avocado.
Makes 4 servings
8 ounces whole-wheat spaghetti, broken into 1-inch pieces
1 (14.5-ounce) can diced tomatoes
1/2 white onion, roughly chopped
3 garlic cloves, peeled
10 cups vegetable stock
2 zucchini, diced
1 large avocado, diced (optional)
In a medium pot, bring the vegetable broth to a boil and then set aside.
Heat a large pot over medium-low heat. Once hot, add noodles and stir. Continue to cook until lightly toasted and golden brown, about 3 minutes. While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth. Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking, and simmer for 1 minute. Add the rest of your stock and boil until noodles are al dente, stirring often. Season with salt and pepper.
Set a medium sauté pan to medium-high heat. Add zucchini and sauté in water for 3 to 4 minutes, until tender. Season with salt and pepper. Add to soup, top with optional avocado, and serve.
Source: Dora Stone, chef and photographer, founder of mmmole.comand dorastable.com
Per serving: Calories: 303; Fat: 3.7 g; Saturated Fat: 0.6 g; Calories from Fat: 10.3%; Cholesterol: 0 mg; Protein: 13 g; Carbohydrates: 61 g; Sugar: 8.9 g, Fiber: 9.2 g; Sodium: 1763 mg; Calcium: 93 mg; Iron: 4 mg; Vitamin C: 27.2 mg; Beta-Carotene: 1605 mcg; Vitamin E: 1 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.