Servings: Serves 4–6
Ingredients 1 pound any small pasta1 large onion , chopped6 cloves crushed (not chopped) garlicPinch of chili flakes1/4 cup olive oil1 bunch fresh oregano , chopped5 medium white potatoes , diced3 cups vegetable stock5 roma tomatoes , chopped1/2 cup chopped chunky parmesan cheeseOlive oil to tasteSalt 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.