This soup is really light but filling. It’s basically a tomato soup with noodles but because you toast the noodles beforehand they have this perfect texture with just a bit of bite on the outside. It’s perfect with a nice thick bread or roll. I like texture in my soup so I add chopped vegetables to the base but if you want less work you can simply make this with canned tomatoes and a good instant stock base.
Sopa di Fideo
Ingredients
2 tbsp olive oil
250 g thin pasta
800 g canned tomatoes (chopped or pureed or a mix)
1 onion, chopped finely
1 tsp garlic
1 tsp cumin
1.20 l vegetable broth
salt and pepper, to taste
Directions
1
Heat a large pot over medium high heat. Add the olive oil and pasta noodles, fry the noodles for 3-5 minutes until the pasta begin to brown.
2
Add the rest of the ingredients and stir to combine, and cook for 20 minutes, until the noodles are cooked through.
Ingredients
Ingredients
2 tbsp olive oil
250 g thin pasta
800 g canned tomatoes (chopped or pureed or a mix)
1 onion, chopped finely
1 tsp garlic
1 tsp cumin
1.20 l vegetable broth
salt and pepper, to taste