Servings: Serves 4–6
- 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.