Tortilla Hold the Soup- RR

JoElle and I were watching Rachel Ray's talk show together and saw this recipe, instead of using the noodles, we subbed corn tortillas, salsa, and pickled jalapenos. It was delicious! Oh yeah, we omitted the peas Rachel used, the fam does not like peas!!

Since becoming vegetarian, I have taken out the "chicken"

Tortilla Hold the Soup

Ingredients:

2 tablespoons EVOO - Extra Virgin Olive Oil
1 medium onion, thinly sliced
2 to 3 carrots, cut into matchsticks
4 to 5 ribs celery from the heart, cut into matchsticks (including the leafy part)
2 small zucchini, cut into matchsticks
Salt and ground black pepper
1 pound extra-wide egg noodles (or corn torillas!)
1 tablespoon margarine (no lactose allowed for family meals in our house!)
1/2 cup (about a handful) flat-leaf parsley, chopped (cilantro if you are making Mexican style soup)


Preparation:

Bring a large pot of salted water over high heat for the egg noodles.

Place a large skillet over medium-high heat with the EVOO. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.
(For Mexican-style: warm the tortillas in the microwave, spread with margarine, cut up and add veggie mixture, salsa and jalapeno peppers to serve)