We still have noodles left over from the Fideos a la Catalana, and it’s definitely been soup weather lately, so we thought this would be a perfect dish to share with company: a “Mexican Minestrone” with noodles and plenty of vegetables. The recipe is adapted from one found in an old favorite, Great Bowls of Fire.
You should put our CSA avocados in it!
I thought the same thing — slicing them up now.
Yum! Hey, there’s a little spice in there!
I’m glad we like it, it looks like the recipe made a LOT.
I like the way the cheese melts, it adds a nice creaminess to the broth.
Oooh! Look at this cute top!
Oh, sorry. I’m reading this catalog while we eat.
I’m freaking hot from standing over the dang pot.
I just assumed you were sweating because it’s spicy.
It’s not that spicy…
Sopa de Fideos
1 tbsp olive oil
1 small yellow onion, diced
2 small shallots, diced
1 large red bell pepper, seeded and diced
2 stalks celery, chopped
4 cloves garlic, minced
1 jalapeño, seeded and minced
8 cups vegetable broth
1 large potato, diced
2 carrots, thinly sliced on the diagonal
1 can diced tomatoes with chilies
1 tbsp oregano
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
4 oz capellini
1/4 cup chopped fresh parsley
1/2 cup shredded Monterey Jack cheese
1 avocado, peeled and sliced
In a large pot, heat the oil, then add the onion, shallots, bell pepper, celery, garlic, and jalapeño and cook over medium heat until the vegetables softened and the onion is translucent, about 7 minutes. Add the broth, potato, carrots, chopped tomatoes, and spices and bring to a simmer. Lower the heat to medium-low and cook for 20-25 minutes, stirring occasionally.
Break the pasta in half and add to the soup. Cook over medium until the pasta is al dente, about 3 minutes, or according to the package directions. Stir in the parsley and let sit for a few minutes.
Ladle into bowls and top with the shredded cheese, additional chopped parsley, and the avocado slices.
6 ServingsPrint This Recipe