Mexican Tomato Soup (Sopa de Fideo) with Pasta, Avocado & Feta

Directions

1. Trim and prep all produce as needed. Chop onion and tomatoes, peel garlic, and have avocado ready for finishing.
2. Melt butter in a medium saucepan; add onion, tomatoes, garlic, and a pinch of salt, cooking until the vegetables start to soften.
3. Transfer the tomato-onion mixture to a blender and blend until smooth, then set aside.
4. Break the pasta into 1-inch pieces and toast in the same pan with a little butter until lightly golden.
5. Return the blended tomato mixture to the pot with broth, tomato sauce, diced carrot, cut green beans, and spices. Bring to a boil, then simmer until the pasta and vegetables are tender.
6. Stir in the frozen peas in the last couple of minutes of cooking, just until heated through.
7. Halve and pit the avocado, scoop flesh into cubes, and cut lime into wedges.
8. Ladle the soup into bowls and top with avocado cubes and feta, with lime wedges on the side.