Ingredients
✓ 6 cups (1.4 liters) chicken or beef broth
✓ 7 oz (200 g) La Moderna® Sombrero or Shell Pasta
✓ 2 tbsp vegetable oil
✓ 1 large ripe tomato, chopped
✓ ¼ onion, chopped
✓ 1 garlic clove, chopped
✓ 1 chicken bouillon cube
✓ 1 sprig parsley or cilantro
✓ Salt to taste
4 Servings
30 min
Preparations
Blend the base:
In a blender, combine 1 cup of broth, tomato, onion, garlic, and the bouillon cube. Blend until smooth.
Sauté the pasta:
In a large pot, heat the vegetable oil and lightly fry the pasta until golden, being careful not to burn it.
Add the blend and broth:
Pour the blended mixture over the pasta, then add the remaining 5 cups of broth. Add the parsley or cilantro sprig.
Cook the soup:
Bring to a boil, then simmer over medium heat for about 10 minutes, until the flavors meld and the pasta is tender. Adjust salt to taste.
Serve:
Ladle into bowls and serve hot, optionally garnished with extra herbs.
