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Brought to you by: Emma, Lincoln School, Oak Park, Illlinois USA
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1 tablespoon extra virgin olive oil or canola oil
1 package of mexican pasta.
¼ cup white or yellow onion, chopped
6 cups chicken broth
8 oz can tomato sauce
1 beef bullion cube
¼ cup cilantro, chopped
In a 4-qt. saucepan, heat the oil over medium heat. Saute the pasta until slightly browned. About 5 minutes.
Add the onions and saute for another 1 to 2 minutes until soft.
Add the broth, tomato sauce, beef bullion and cilantro
Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.
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