Sopa Seca Vegetariana Con Fideos

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.

• Ready In: 18 mins
• Serves: 4

Ingredients

• 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

Directions

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 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.
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.