It’S A Cold Night Fideo Soup

• 7 ounces fideo
• 15 ounces fire roasted tomatoes
• 4 cups low sodium vegetable broth
• 2 cups water
• 1 bunch kale washed, tough stems removed and chopped;
• 1/2 onion chopped;
• 4 cloves garlic crushed;
• 3 tablespoons oil
• 1/4 cup white wine
• 2 cups pinto beans cooked, or 1 15 oz. can of pinto beans, rinsed;
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile powder
• salt to taste.

1. In a large stockpot heat 1-2 tablespoons of oil over medium heat. Add onions and saute until translucent.
2. Next add the crushed garlic and stir until a heavenly scent permeates the room.
3. Lower heat to low and add kale to the stockpot, a couple handfuls at a time. Stir and salt to taste.
4. Once leaves are a vibrant green and slightly wilted turn off heat and transfer to a plate.
5. Wipe out pot and return to medium heat. Add another tablespoon of oil.
6. Once oil begins to shimmer place fideo in the pot and stir frequently being careful not burn. Cook until golden brown and opaque and it begins to smell nutty, about 5 minutes.
7. Add wine to deglaze the pot, making sure to scrape any bits and pieces stuck to the pan.
8. Finally add broth, water, tomatoes, beans, cumin and chile powder and sprinkle more salt if needed.
9. Bring to a simmer and reintroduce kale mixture to the pot.
10. Continue simmering until the fideo softens and soup is heated through.
11. Ladle soup into a bowl, grab a blanket and curl up on the couch.

fideo, tomatoes, vegetable broth, water, kale washed, onion, garlic, oil, white wine, pinto beans, ground cumin, chile powder, salt

Taken from www.yummly.com/recipe/Its-A-Cold-Night-Fideo-Soup-1658831 (may not work)