Sopa Seca Vegetariana Con Fideos

• 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

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.

fideos, olive oil, red bell pepper, white onion, garlic, tomatoes, oregano, green, vegetable broth, mexican cheese, fresh parsley

Taken from www.food.com/recipe/sopa-seca-vegetariana-con-fideos-175072 (may not work)