Vegetable Soup with Pasta – Mexico

  • Pasta and bean soup200 grams (1∕2 pound) small sized pasta
  • 2 liters (8 cups) broth (chicken, beef, or vegetable)
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 230 grams (1 cup) green peas
  • 1 bunch cilantro, chopped
  1. Heat the broth in a medium pot. Add the chopped vegetables and peas, and let the vegetables simmer until they are almost cooked.
  2. Add the pasta and cook according to package instructions. Add salt and pepper to taste, stirring occasionally.
  3. Top with chopped cilantro and serve.

Makes 6–8 servings