Sopa de Fideo
with mushrooms / kidney beans

Name: Sopa de Fideo
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 6 oz Carrots, diced; 8 oz Zucchini, diced; 2 cloves Garlic, chopped; 1 tsp Cumin; 1 tsp Chili powder; 1 tsp Oregano, dried; 1/2 tsp Salt; 1/4 tsp Black pepper; 8 oz Mushrooms, any button, sliced or chopped (look for pre-chopped); 2 stalks Green onions, chopped, green and white parts combined; 1 Limes, wedges; 1 can Beans, kidney (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp Oil, cooking; 4 oz Pasta, fideo (sub angel hair pasta, broken into small pieces); 5 cups Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1/4 cup Sour cream (sub plain or Greek yogurt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

This Latin-inspired soup consists of noodles in a rich broth. To build layers of flavor, our version has a blend of spices, vegetables, and kidney beans for protein.
Smarts: To give the noodles extra flavor and help them to hold their shape in the soup, toast them in oil at the beginning of cooking.

Ingredients

Metric

Servings:

Sopa de Fideo:

Onions, medium - 1 , diced
Carrots - 6 oz , diced
Zucchini - 8 oz , diced
Garlic - 2 cloves , chopped
Cumin - 1 tsp
Chili powder - 1 tsp
Oregano, dried - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Mushrooms, any button - 8 oz , sliced or chopped (look for pre-chopped)
Green onions - 2 stalks , chopped, green and white parts combined
Limes - 1 , wedges
Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp + 1 Tbsp
Pasta, fideo - 4 oz (sub angel hair pasta, broken into small pieces)
Stock, any type - 5 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Sour cream - 1/4 cup (sub plain or Greek yogurt)

Prep

Onions / Carrots / Zucchini / Garlic - Prep as directed. Combine onions and carrots in one container. Store zucchini and garlic separately. (Can be done up to 5 days ahead)
Make soup seasoning - Combine cumin, chili powder, oregano, salt, and pepper. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)
Green onions / Limes - Prep as directed.
Beans - Drain and rinse.

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Make

Heat a Dutch oven with first part of oil over medium heat.
Add pasta to heated pan and toast until deep golden brown, stirring constantly for ~5 minutes. Set toasted pasta aside and return pan to heat.
Add second part of oil to heated pan and then onions and carrots. Saute until nearly tender, ~5 minutes.
Stir in seasoning, garlic, mushrooms, and zucchini and saute for 2 to 3 minutes until spices are fragrant.
Add stock, tomatoes (including liquid), and beans to soup.
Cover soup and bring to a simmer.
When soup is simmering, stir in pasta. Put the lid on the soup, leaving it slightly ajar so that some steam can escape. Continue cooking until both pasta and zucchini are tender, 8 to 10 minutes.
Squeeze half the lime wedges into soup. Taste and season with some salt and pepper.
Divide soup between serving bowls. Top with sour cream and green onions. Serve extra lime wedges on the side. Enjoy!

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