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Moroccan Vegetable and Pasta Soup
Moroccan Vegetable and Pasta Soup
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Prep Time:
30 minutes
Total Time:
50 minutes
Spiced soup that's a world tour for your taste buds.
Ingredients:
  • 1 tablespoon olive or canola oil
  • 1 medium onion, cut into thin wedges
  • 1 clove garlic, finely chopped
  • 3 cups water
  • 1 bag (1 lb) frozen mixed vegetables
  • 2 cans (14.5 oz each) organic diced tomatoes, undrained
  • 1 can (15 oz) garbanzo beans, drained, rinsed
  • 2 teaspoons dried basil leaves
  • 2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons ketchup
  • 1/2 cup uncooked whole wheat rotini pasta or elbow macaroni (1 1/4 oz)
Instructions:
  • In a 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Sauté onion and garlic for 2 to 3 minutes, until onion is crisp-tender.
  • Add all remaining ingredients to the mixture, except for the rotini. Bring the mixture to a gentle boil. Lower the heat, cover the pot, and let it simmer for 8 to 10 minutes until the vegetables are tender and the flavors have melded together perfectly.
  • Stir in rotini and continue cooking uncovered for another 10 to 15 minutes until the rotini is tender.

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