When I was in college, I think I was on a soup diet for a major part of it. Soups are easy, cheap and highly nutritious (if you use the right ingredients). All my soups are made up as I cook and I was able to write down my ingredients for this one. The recipe is vegetarian, but i’ve included the non-vegetarian version and the baby version.
Ingredients: 1 tablespoon olive oil, 1 cup water, half spanish onion, half peeled and diced potato, handful pasta of your choice (i used whole wheat macaroni), 1 can diced tomatos, 1 minced garlic clove, 1 bay leaf, 1 teaspoon oregano, salt and pepper to taste.
Alternative version: Replace water with chicken stock, as well as add chicken cubes in step 2.
1. Heat olive oil and cook onion and garlic until golden
2. Add oregano and can tomatos
3. Add potatos, macaroni, salt and pepper, water. **Kosher salt is the best but for this I used black hawaiian salt from our trip the big island.
4. Stir and cover slighly. Cook in medium low heat for 15 minutes.
*Want Chicken? – Add chicken stock instead of water, and cubed chicken
Baby Meal: blend or mash with fork. Add some rice if you like.