Recipe: Sopa di Fideo

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

AuthorMabDifficultyBeginner

Yields6 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

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.

Adapted from Isabel Eats

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

Directions

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.

Recipe: Sopa di Fideo

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