Sopa Seca Vegetariana Con Fideos

Total Time: 18 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 12 ounces dry fideos
• 3 tablespoons olive oil
• 1/2 red bell pepper, seeded and diced
• 1 small onion, peeled and chopped
• 3 garlic cloves
• 2 medium tomatoes, peeled and chopped
• 1/2 teaspoon dried oregano (greek or mexican)
• 1/2 green jalapeno, chopped, seeded if desired (read *note)
• 3 cups vegetable broth or 3 cups water
• crumbled mexican cheese (cotija, parmesan or any appropriate salty-slash-stinky cheese)
• fresh parsley, for garnish

Recipe

• 1 *note: original recipe specified 1 tablespoon chili powder.
• 2 leave the dried pasta in the bag and using a rolling pin, crush the pasta until it is 1/8"-1/4" long.
• 3 heat 2 tablespoons of the olive oil over medium heat. add the pasta; stirring constantly until light browned, approximately 4-5 minutes.
• 4 in another small pan, heat the remaining 1 tablespoon of olive oil and lightly saute the red bell pepper until softened.
• 5 place the onion, garlic, tomatoes, oregano and jalapeno in a blender and puree until smoothe. add the puree to the fideos pasta, then add the broth (or water) and the red bell pepper. stir only a few times.
• 6 cover pan and cook over low heat 10 minutes or until all moisture is absorbed.
• 7 fluff with a fork, transfer to a serving platter and top with the cheese and parsley.