It’s A Cold Night Fideo Soup
A cold night deserves a thick, robust, fill-your-belly-and-your-soul kind of soup. As a kid, fideo was the rainy day remedy. Slurping down a bowl of broth and noodles-so basic yet so complete. Sopa de fideo gets revamped into a heartier soup with the addition of fire-roasted tomatoes, earthy pinto beans and rich kale. For those of you who did not have the luxury of growing up on this stuff, fideo, or vermicelli, is first sautéed to release its nutty flavor and delicious aroma. Once it is crispy, a simple broth and tons of veggies are added. A few quick steps and 15-20 minutes later one incredible, steaming bowl of soup is ready to eat.
Fideo can be found in almost any grocery store in the Mexican or international foods aisle but if for some reason it is M.I.A. vermicelli, or any short cut pasta, can be substituted.