Macaroni Soup with Vegetables

About the Recipe

Ingredients

Makes 4 Servings

4 c (950 mL) water
12 oz (340 g) macaroni or any variety of small-shaped pasta
2 carrots, peeled and chopped
3 celery stalks, chopped
2 cloves garlic, chopped
1/4 onion, chopped
1 zucchini, chopped
4 oz (113 g) spicy tomato sauce
2 oz (57 g) tomato sauce
1 small twig of fresh marjoram or 1 dry teaspoon
1 small twig of fresh thyme or 1 dry teaspoon
1 lime, juiced
to taste purple cabbage for garnish
Iodized salt
1 tsp (5 mL) sesame seeds
to taste spicy paprika

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 (0.9 mL) of salt, if desired. 

   
   
   

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

   
   
   

Nutrition Facts