PASTA SOUP WITH MUSHROOMS, CORN, AND SQUASH

INGREDIENTS

• 2 L of water
• 1/2 teaspoon of salt
• 200 g of Elbow No.1 La Moderna®
• 4 cups of unsalted chicken broth
• 1 cup of white corn kernels
• 12 mushrooms, quartered
• 2 zucchinis, sliced
• 2 epazote leaves, washed and disinfected
• A pinch of salt and black pepper

INSTRUCTIONS

1. Heat the water and salt in a tall pot until boiling.
2. Immediately add the Elbow No.1 La Moderna® and cook until it is al dente (soft on the outside and firm on the inside); check the cooking times marked on the packaging.
3. Drain and set aside.
4. Heat the chicken broth in a pot with the vegetables and epazote leaves.
5. Cook until the vegetables begin to soften, approximately 8 to 10 minutes.
6. Add the pasta and cook for two more minutes.
7. Serve hot and enjoy.