Author’s Note: This is the soup my mom has made for me since I could talk. It is the embodiment of what comfort means to me. The smell is imprinted both on my nose and my heart. We all have that one dish that reminds us of our mothers, of their love and care. This is mine.
“La sopa, because it’s the soup, period.”
– My mother, Lorena
You will need:
- Tomatoes (preferably small cherry ones): 2 cups
- Carrots: 2-3 large sticks
- Celery: 2-3 large sticks
- Onions: 1
- Beef bouillon: 2-3 tablespoons
- Potatoes: 4
- Acni de Pepe (or any small pasta, but this is my favorite): half a box
- Olive oil: teaspoon
Step One
Roughly dice onions, carrots, celery, and tomatoes (if the tomatoes are small, just cut them in half so the flavor is released). Pour olive oil into a soup pot, and warm on medium high heat. Add diced vegetables and sauteé until onions are golden.
Step Two:
Fill pot up with water two-thirds of the way high. Add bouillon and stir to mix. Wash, peel, and chop potatoes into cubes before adding to the pot.
Step Three:
Cook for 20 minutes on medium high. When the broth is at a rolling boil, add the pasta. Cook for 8-9 minutes, or until al dente.
Step Four:
Serve in a deep bowl with parmesan cheese sprinkled on top. Best served on a cold, rainy day.