Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Sopa de Fideo
with mushrooms / kidney beans

Active: 40 min Total: 40 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sopa de Fideo:
  • Pasta, gluten-free angel hair or spaghetti - 4 oz , broken into pieces
  • 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
  • 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

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

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven with first part of oil over medium heat.
  2. 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.
  3. Add second part of oil to heated pan and then onions and carrots. Saute until nearly tender, ~5 minutes.
  4. Stir in seasoning, garlic, mushrooms, and zucchini and saute for 2 to 3 minutes until spices are fragrant.
  5. Add stock, tomatoes (including liquid), and beans to soup.
  6. Cover soup and bring to a simmer.
  7. 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.
  8. Squeeze half the lime wedges into soup. Taste and season with some salt and pepper.
  9. Divide soup between serving bowls. Top with sour cream and green onions. Serve extra lime wedges on the side. Enjoy!

Reviews

Ratings


0 reviews