Toni Okamoto’s Sopa de Fideo
This recipe is from Forks Over Knives Reprint of Toni Okamoto’s cookbook Plant-Based on a Budget: Quick & Easy.
https://www.forksoverknives.com/recipes/vegan-soups-stews/toni-okamotos-sopa-de-fideo/
Makes 2 servings Preparation Time: 10 minutes Cook Time: 10 minutes
INGREDIENTS:
½ medium yellow onion, diced
3 medium garlic cloves, minced
1 small zucchini, diced
1 (7-ounce) package whole wheat angel hair pasta, broken into small pieces
2 Roma tomatoes, diced
1½ teaspoons ground cumin
5 cups vegetable broth
1 (8-ounce) can tomato sauce
Traditionally, the broth is made by blending fresh Roma tomatoes, but I use canned tomato sauce because I learned to make it that way—and because I don’t want to have to wash the blender! I then stir in a couple of diced fresh tomatoes for extra flavor and texture.
Directions:
In a medium saucepan, heat ¼ cup water over medium-high heat. Sauté the onion and garlic in it for 1 minute. Add the zucchini and (uncooked) pasta and sauté until the noodles turn very light brown, 1 to 2 minutes.
Add the tomatoes, cumin, broth, and tomato sauce and stir until thoroughly combined.
Bring to a boil, cover with a lid, reduce the heat to low, and let simmer until the pasta has softened, about 10 minutes.
Nutritional Information:
Per serving (1/2 of recipe): 482 calories,
98 g carbohydrates, 18 g protein, 2.6 g total fat, 0.4 g saturated fat,
0 g cholesterol, 406 mg sodium, 7.8 g fiber, 15 g sugar
