Ingredients:
1 lb any small shell pasta
1 large onions, chopped
6 cloves crushed garlic ( not chopped)
1 pinch 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
salt & pepper
Directions:
Prepare pasta according to package directions, al dente style.
Meanwhile, in a medium-sized pot, saute 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.
Servings: 4-6
Time preparation: 30 min.
Time total: 75 min.