PASTA: Toasted Noodle Soup

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* Exported from MasterCook II *

 

Toasted Noodle Soup

 

Recipe By : Monday to Friday Pasta/Michele Urvater

Serving Size : 4 Preparation Time :0:30

Categories : Pasta Soups

 

Amount Measure Ingredient -- Preparation Method

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1 onion

6 ounces vermicelli, capellini, or very fine

egg noodles

1/3 cup olive oil

6 cups vegetable broth

1 cup canned crushed tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon Tabasco sauce -- optional

salt

GARNISHES (optional)

sour cream or plain yogurt

chopped green olives

pimientos

 

1. Peel and finely chop the onion. Break the noodles into 1-inch

pieces.

 

2. Heat the olive oil in a large saucepan, over medium-high heat. Add

the broken noodles and saute them, stirring constantly, until they

are golden brown, about 2 minutes. (Don't worry if they do not all

brown or if they do not brown evenly.) Using a slotted spoon,

transfer the golden noodles to a bowl and reserve them for later.

 

3. Add the onions to the remaining oil in the saucepan, and saute for

a minute or so. Then cover the pan and simmer the onions over low

heat until they are tender and golden, about 5 minutes.

 

4. Add the broth, tomatoes, oregano, cumin, Tabasco, and sauteed

noodles. Season with salt (you'll need 2 tsp at least). Bring to a

simmer over medium heat and cook, uncovered, until the noodles are

very soft and the soup is quite thick, 15 to 20 minutes. Adjust the

seasoning, and serve with the optional garnishes.

 

Variation: Add some zip by garnishing each portion with a spoonful of

plain yogurt or sour cream, topped with chopped green olives and

sliced pimientos.

 

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NOTES : This incredible soup will soothe you on a cold winter's

evening, not only because of its satisfying flavor but also because

of the minimal effort required to cook it.

 

Toasting the skinny noodles give their flavor an intriguing taste,

and simmering the soup uncovered makes it thick and appealing. This

is popular with children.

 

With the soup serve crusty whole-wheat bread and a green or cabbage

salad.