In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mexican toasted noodle soup inspired by Lola’s sopa de fideo
Dairy-Free, Soy-Free, Vegan
2 Servings, 700 Calories/Serving
Our photo editor Omar Navarro grew up eating his mother Lola’s version of this delicious Mexican soup, made with pinto beans, toasted noodles, and tomatoes.
In your bag
- 5 ounces whole wheat spaghetti
- ½ cup cooked pinto beans
- Sunbasket sopa de fideo base (fire-roasted tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
- 1 cup vegetable broth
- 1 organic avocado
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 8 Mi Rancho 100% corn tortillas
Calories 700, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 630mg (27% DV), Total Carb. 108g (39% DV), Fiber 23g (82% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the sopa de fideo
- Break the spaghetti into bite-size pieces.
- Rinse the pinto beans.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the spaghetti and cook, stirring occasionally, until starting to blister and turn opaque, 2 to 3 minutes. Reduce the heat to medium, add the sopa de fideo base, and cook, stirring frequently, until fragrant, 2 to 3 minutes.
Add the vegetable broth and 2 cups [4 cups] water and bring to a boil, then reduce to a simmer. Add the beans, season with salt and pepper, and cook, stirring occasionally, until the spaghetti is just tender, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. While the sopa is cooking, prepare the remaining ingredients.
Prep the garnishes; warm the tortillas
- Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
- Cut the lime into wedges.
- Coarsely chop the cilantro.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Transfer the sopa de fideo to individual bowls and garnish with the avocado and cilantro. Serve the lime wedges and tortillas on the side.
- Break the spaghetti into pieces.
- Rinse the beans.
- Measure the water for the soup.
- Scoop out the avocado.
- Garnish the soup.