Sopa Seca de Fideo

Amount Per Serving
Calories 629		Calories from Fat 189
% Daily Value*
Total Fat 21g		32%
	Saturated Fat 7g	35%
	Trans Fat 0g
Cholesterol 30mg		10%
Sodium 793mg		33%
Total Carbohydrate 87g		29%
	Dietary Fiber 13g	52%
	Sugars 7g
Protein 23g		46%

Vitamin A 11%		Vitamin C 6%
Calcium 24%		Iron 21%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

This version of the Mexican classic soup is from Chef Wade Garza at the University of California, Santa Cruz.

1 c. olive oil

1 1/2 c. finely diced white onion

3/4 c. tomato paste

1 tablespoons dried oregano, crushed

3 c. chopped fresh cilantro

Salt and pepper

6 pounds Barilla Fideo Cut Spaghetti

12 cloves garlic, minced

2 tablespoons ground cumin

6 quart vegetable stock

6 c. crumbled cotija cheese

Instructions

Heat the olive oil in a wide pot over medium-high heat. Add the fideo and stir until it begins to brown, about 5 minutes.
Add the onion and garlic, reduce the heat, and cook until the onions are translucent. Stir in the tomato paste, cumin, and oregano. Add 3 qt. stock and salt to taste. Bring to a simmer, reduce heat to low, and cover. Simmer for about 7 minutes.
Stir in the remaining stock and simmer for another 5 to 7 minutes. Taste and adjust seasonings. The fideo should be almost al dente and fairly dry. Keep warm or cool and refrigerate until service.
For each serving, reheat about 1 1/2 cups soup and garnish with cilantro and cotija