Chopped tomatoes Garlic Onion Salt Water Olive oil Elbow macaroni Peeled and diced carrot Vegetable broth Diced calabacita Water
Add the tomatoes, garlic, onion, salt, and water to a blender and blend until smooth. Set aside until ready to use.
Heat olive oil in a large stock pot and add the elbow macaroni. Don't stop stirring until golden brown.
Add the carrot and the tomato sauce, and the broth. Bring to a boil. Simmer for 10 minutes.
Add the calabacitas and cook for an additional 5 minutes.
Add 1 cup of water. Stir and serve immediately. ¡Buen provecho!