Ingredients
8
8 servings
- •2 cups beef broth
- •2 cups chicken broth
- •4 cups vegetable broth, divided
- •½ (14 ounce) can fire-roasted diced tomatoes
- •1 medium tomato, cored and halved
- •½ medium white onion, roughly chopped
- •2 cloves garlic, peeled
- •1 teaspoon chicken soup base (such as Better than Bouillon®)
- •1 tablespoon grapeseed oil
- •1 (7 ounce) package fresh mint leaves, lightly crushed, plus more for garnish
- •½ teaspoon dried oregano
- •½ teaspoon ground cumin
- •1 medium zucchini, diced
- •1 pinch salt to taste
Instructions
- Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
- Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
- Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
- Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 149
- Carbohydrate: 25g
- Fat: 3g
- Fiber: 2g
- Protein: 6g
- Sugar: 5g
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