Ingredients

• ¹⁄₄ cup canola oil
• 4 cloves garlic, finely chopped
• 3 stalks celery, finely chopped
• 3 medium carrots, finely chopped
• 1 medium white onion, finely chopped
• 6 cups chicken stock
• 2 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 2" pieces
• 8 oz. queso fresco (available at mexgrocer.com), crumbled
• ¹⁄₄ cup very thinly shredded parsley leaves
• 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand

Instructions

1. Heat oil in a 4-qt. saucepan over medium heat. Add garlic, celery, carrots, and onion, and cook, stirring, until soft, about 10 minutes. Add stock and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until tomatoes break down and are smooth, about 1 hour. Pour through a fine strainer into a bowl, and then pour soup back into pot; return pot to heat.
2. Add noodles to soup and cook, stirring, until al dente, about 4 minutes. To serve, divide cheese among serving bowls, and ladle soup over top; garnish with parsley.