Prep 0 mins
Cook 18 mins
Another version of Mexican sopa seca (dry soup); this one using fideos pasta. Fideos can be found in any Mexican/Spanish market and many supermarkets now carry it in the Mexican foods' section. Substitute fedilini or vermicelli if unable to find. From 101 Meatless Family Dishes.
- 12 ounces dry fideos
- 3 tablespoons olive oil
- 1⁄2 red bell pepper, seeded and diced
- 1 small white 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
- *NOTE: original recipe specified 1 tablespoon chili powder.
- Leave the dried pasta in the bag and using a rolling pin, crush the pasta until it is 1/8"-1/4" long.
- Heat 2 tablespoons of the olive oil over medium heat. Add the pasta; stirring constantly until light browned, approximately 4-5 minutes.
- In another small pan, heat the remaining 1 tablespoon of olive oil and lightly saute the red bell pepper until softened.
- Place the white 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.
- Cover pan and cook over low heat 10 minutes or until all moisture is absorbed.
- Fluff with a fork, transfer to a serving platter and top with the cheese and parsley.