Low Fat Hearty Fideo Soup
Warm your soul with this Low Fat Hearty Fideo Soup, a flavorful and wholesome dish that’s perfect for a cozy meal without the guilt. This recipe balances the comforting, golden-toasted fideo pasta with a medley of vibrant vegetables like zucchini, carrots, celery, and red bell peppers, all simmered in a fragrant base of low-sodium vegetable stock, diced tomatoes, ground cumin, and coriander. With only 1 tablespoon of olive oil, this light yet hearty soup is packed with nutrients and delivers a satisfying depth of flavor. Ready in just 45 minutes, it’s a quick and healthy option for busy weeknights, serving up to six people. Top it off with freshly chopped cilantro and a zing of lime juice for a refreshing finish. Perfect as a low-fat, vegetarian, and family-friendly comfort food, this fideo soup brings warmth and nourishment to any table.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 200 grams fideo pasta
- 1 medium onion
- 3 garlic cloves
- 1 large carrot
- 2 celery stalks
- 400 grams canned diced tomatoes
- 1200 milliliters low-sodium vegetable stock
- 1 medium zucchini
- 1 medium red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 lime
Instructions
Finely dice the onion, mince the garlic, chop the carrot and celery into small pieces, and dice the zucchini and red bell pepper.
Heat a large pot over medium heat and add the olive oil. Add the fideo pasta and toast it, stirring constantly, until it's golden brown, about 3-4 minutes. Remove the pasta from the pot and set aside.
In the same pot, add the diced onion and cook for 2-3 minutes until translucent. Add the garlic, carrot, and celery, and sauté for another 5 minutes until the vegetables start to soften.
Stir in the cumin and coriander, cooking for another minute until fragrant.
Add the canned diced tomatoes and their juices, and stir to combine with the vegetables and spices.
Pour in the low-sodium vegetable stock and bring the mixture to a boil. Lower the heat to a simmer and add the diced zucchini and red bell pepper.
Return the toasted fideo pasta to the pot, stirring to combine. Let the soup simmer for about 10 minutes until the pasta is al dente and the vegetables are tender.
Season the soup with salt and black pepper to taste. Stir in the chopped fresh cilantro.
Serve the soup hot with a squeeze of fresh lime juice for added brightness and enjoy!
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 50.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3105 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
