Sopa de codito en caldillo de frijol/ Whole wheat elbow pasta soup in bean broth

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Esta semana por ser vacaciones andamos relajados y en el mood para consentir chamacos, así que estoy mezclando comer súper sano con apapachar a mi enana con lo que ella quiera. La sopa de pasta, como a la mayoría de los niños, le fascina y en casa de Abi muy seguido le hacen sopa de “bolitas”. Hoy me pidió que por favor le hiciera sopa de pasta, y pizza, y empanadas, y galletas, y cupcakes y pastel de chocolate y agua de horchata (¡Ternurita!). Así que iré haciendo poco a poco cosas adaptadas para que no sea un bombazo para su cuerpo.

También la idea es hacer cosas que la entretengan y en donde vivimos hay muchos enanos, por lo que los vamos a juntar a decorar cupcakes de fresa que pienso hacer para el jueves, y hacer la masa de pizza (integral) para que ellos hagan sus delicias culinarias. Pero por hoy le hice sopa de pasta versión más sana.

El frijol es una maravilla con muchísimos beneficios por la cantidad y variedad de vitaminas y minerales principalmente potasio, vitamina C, magnesio y calcio y ni se diga de la proteína vegetal que tiene. Desde mi primer embarazo tenemos un romance muy padre junto con el chipotle y tortillas y en mi casa no falta ninguno de estos 3 alimentos.

La sopa la hice con caldillo de frijol con jitomate y le agregué zanahoria para hacerla más nutritiva y pensando que los coditos están hechos con cereal y al combinar con leguminosa obtengo proteína. La pasta de codito integral es de La Moderna que ya lanzó fideo y codito integral y lo cual aplaudo mucho y espero que otras marcas comerciales se unan a la “moda” saludable ofreciendo cosas con mayor valor nutrimental y eliminando la cantidad de químicos que ahora nos ofrecen.

La verdad quedó deliciosa y le agregamos tantito chipotle cuando nos la servimos mi esposo y yo, y quedó todavía más rica pero si no se la vas a dar a niños, puedes moler el chipotle antes de echarla a la pasta. Los dos enanos se la devoraron.

Un abrazo,

Maca

 

Sopa de codito integral en caldillo de frijol

 

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INGREDIENTES
5 porciones

¼ taza cebolla morada picada

1 diente de ajo machacado

½ taza de zanahoria en cubitos (1 mediana)

2 jitomates saladet

2 ½ tazas frijol negro cocido con todo y caldo

1 taza caldo de verdura

1 taza pasta de codito integral

Sal y pimienta al gusto

2 cucharadas de aceite de coco separadas

 

INSTRUCCIONES

  1. En un sartén freír la cebolla y ajo en 1 cucharada de aceite de coco
  2. Agregar los frijoles y dejar cocinar por 5 minutos
  3. Sazonar
  4. Licuar con el caldo de verdura y los dos jitomates (aquí puedes agregar el chipotle)
  5. Sazonar
  6. En una cacerola poner 1 cucharada de aceite de coco y freír las zanahorias junto con los coditos
  7. Ya que se empiecen a dorar los coditos agregar el caldillo con un colador
  8. Tapar y dejar cocinar hasta que se cueza la pasta

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Whole wheat elbow pasta soup in bean broth

This week of the munchkin 1’s vacations we are very relaxed and in the mood to spoil the little ones (even when munchkin 2 does not go to school yet. The spoils of being the little one) and I am mixing eating healthy with letting munchkin 1 decide whatever she wants to it. Pasta soup is, as with the majority of kids, a favorite of hers, and she eats it quite frequently at her Abi’s house. Today she asked me if I could make her, pasta soup, and pizza, and turnovers, and cookies and cupcakes and chocolate cake and horchata water. So, I will try to make everything adapting these recipes so it is not a bomb to get little body.

The idea is also to make things that entertain her and there are many little ones where we live so we are going to make a cupcake decorating day with strawberry cupcakes that I will make on Thursday and a make-your-own-pizza day with whole wheat dough on Friday, so they can make their culinary delicacies. But this time I made elbow pasta in a healthier version.

Beans are a wonderful things with a whole lot of benefits because of the amount and variety of vitamins and minerals that they contain mainly potassium, calcium, vitamin C and magnesium and protein. Ever since my first pregnancy I started a really nice romance with beans along with chipotle chili and tortillas and we always have them at hand at home.

I made this soup in a bean broth and added carrots to make it more nutritious and thinking that elbow whole wheat pasta is made of a cereal and beans are a leguminous, so mixing them gives me protein. The elbow pasta in La Moderna brand that just recently launched a new line of whole wheat varieties which I applaud and hope other commercial brands join the healthy “fad” offering products with a much higher nutritional value and eliminating the amount of chemicals they offer today.

It came out delicious and we added a little chipotle when serving which made it even more delicious, but if you are not going to feed it to kids, you can add the chipotle when you blend the bean sauce before adding it to the pasta. The two munchkins devoured it.

Hugs,

Maca

 

Whole wheat elbow pasta soup in bean broth

INGREDIENTS
5 servings

¼ cup purple onion chopped

1 garlic clove minced

½ cup cubes carrot (1 medium)

2 small tomatoes

2 ½ cups black bean cooked with their broth

1 cup vegetable stock

1 cup whole wheat elbow pasta

Salt and pepper to taste

2 tablespoons coconut oil divided

INSTRUCTIONS

  1. In a pan fry the onion and garlic in a tablespoon of coconut oil
  2. Add beans and cook for 5 minutes
  3. Season
  4. Blend with stock and tomatoes (you can add the chipotle at this point)
  5. Season
  6. In a pot add the other tablespoon of coconut oil and fry the onion with the pasta
  7. When the pasta starts to brown add the bean stock through a sieve.
  8. Put a lid on it and cook until pasta in cooked through

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