A couple of days ago, I wasn’t feeling too great, and I wanted soup. Granted, it was probably 90 degrees outside, and we didn’t have much groceries in the house, and I didn’t feel like going anywhere, but I wanted soup! So Justin said, “How about sopa?”
Mmmmm…sopa. Justin’s parents made us this dish once when we went to visit them in Lubbock, and we loved it. I guess every Mexican-American household has their own version of sopa, using vermicelli (fideo), elbow macaroni (coditos), or even shell pasta (conchas). This is as close as I could get to Justin’s parents’ sopa. We add whatever vegetables we have–always onions and tomatoes, then maybe zucchini or yellow squash, broccoli or bell pepper, or a mixture of them all.
Sopa de Conchas
- 2 tablespoons olive oil, divided
- 1 small package Mexican shell-shaped pasta (about 1 1/2 cups)
- 1/2 small onion, chopped
- 2 cups broccoli florets, sliced yellow squash or zucchini, and/or chopped bell pepper
- 2 Roma tomatoes, chopped
- 3 cans vegetable broth
- Freshly ground black pepper
- Colby-jack cheese, grated or cut into chunks, for topping
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add shell pasta, and cook, stirring frequently, until lightly browned.
Meanwhile, heat remaining tablespoon of olive oil in a large soup pot. Add onion and vegetables, and saute briefly until crisp-tender. Add tomatoes, browned pasta, broth, and black pepper. Bring to a boil, reduce heat, and simmer 10 to 15 minutes or until pasta is tender. Ladle into soup bowls and top with cheese.
Makes 4 large servings.
Source: Justin’s parents