INGREDIENTS

INSTRUCTIONS

Like all often-made favorite dishes, this soup adapts to the needs of
the day. For tomato paste, you can use tomatoes-or less, or much
more-and the amount of potatoes can go up or down to make the soup
heartier or lighter.
Chop the onion and saute it and the garlic in oil until the onion is
soft; then crush the garlic with a fork. Add the tomato paste and
water or stock, stirring to mix. Bring to a boil. Meanwhile, cut
potatoes into 1/2" cubes and add to the soup pot. Simmer until
potatoes are tender but not mushy. Add oregano, salt, and pepper (if
you used seasoned broth, you may want less salt). Just before
serving, stir in the coriander leaves, if desired, and the cheese.
Makes about 7 cups, a meal for 4 or more.
VARIATION: Before adding cheese and coriander, stir in a quart of
chopped fresh spinach or tender chard leaves. Simmer just until
tender.
Recipe by: The New Laurel's Kitchen
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