• 1 pound any small pasta
• 1 large onion , chopped
• 6 cloves crushed (not chopped) garlic
• Pinch of chili flakes
• 1/4 cup olive oil
• 1 bunch fresh oregano , chopped
• 5 medium white potatoes , diced
• 3 cups vegetable stock
• 5 roma tomatoes , chopped
• 1/2 cup chopped chunky parmesan cheese
• Olive oil to taste
• Salt and pepper to taste

Prepare pasta according to package directions, al dente style. Meanwhile, in a medium-sized pot, sauté onion, garlic and chili flakes in olive oil until tender. Add oregano, potatoes and stock. Cook until potatoes are barely tender; add tomatoes. Continue cooking until potatoes are done.

Remove half of the soup and puree with a hand blender. Pour back into the pot and cook for one minute. Adjust the thickness with extra stock if necessary. Add pasta and cheese; garnish with additional chopped oregano and, if desired, drizzle with olive oil before serving.