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Wok eggs, fried rice and hot Dry Noodles.
This simple vegetarian soup made hearty with toasted pasta was inspired by a recipe in “The Lebanese Kitchen” by Salma Hage. A cinnamon stick and a whole habanero chili, pierced a few times with a knife so the chili releases its flavor into the mix, give the soup complexity and spiciness. If you have an immersion blender, use it instead of a conventional blender and puree the soup directly in the pot until smooth.
tablespoons extra-virgin olive oil, divided, plus more to serve
cup small-shape pasta, such as ditalini or elbow macaroni
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