1. Break the pasta into 1 inch pieces. 2. In food processor, combine the tomatoes, onions, garlic, and chipotle. Process until smooth. 3. In heavy soup pan, heat oil to med heat. Add pasta and cook, stirring, until pasta turns golden about 5 to 7 minutes. 4. Then add the tomato mix and broth. Increase the heat to med high and bring to a boil. Cook uncovered until the pasta is a la dente. That should be about 5 minutes [angel hair cooks faster remember?]. 5. Place soup in bowls, garnish with cilantro or use parsley. Serve asap. 6. Notes: Use a Roasted Vegetable Broth. You want it dark and rich. Add Mrs Dash seasoning [I use the Southwest but be warned it is going to spike your heat up] Also don't use Canned as the recipe calls for. Use fresh tomatoes diced with some chilies. Or use Rotel if you must use canned. 7. The recipe above is the Journal's recipe and it is a simple recipe suited to smaller childrens tastes [no hot.] I prefer to kick it up. Seasoning is omitted because of this so you need to add it. If you don't it is going to be a bland broth spiced only by the Roasted Vegetable broth. ---------------------------------------------------------------------------
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