Broccoli and Garlic Soup
Broccoli and Garlic Soup
Ingredients:
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1 head of broccoli (about 1 pound)
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3 garlic cloves, minced
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2 tablespoons olive oil
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6 cups water
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Salt and pepper
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1 cup ditalini or other small pasta
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2 tablespoons chopped fresh parsley
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1/2 cup grated Parmesan cheese
Directions:
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Trim about 2 inches off the base of the broccoli stem. Peel the stem with a vegetable peeler or paring knife. Cut the broccoli florets from the stem and cut them into bite-size pieces; set aside. Cut the remaining stem crosswise into 1/4-inch thick slices.
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In a large saucepan, cook the garlic in the olive oil over medium heat for 1 minute. Add the sliced broccoli stems, water, and salt to taste. Bring the mixture to a simmer and cook for 30 minutes until the broccoli is very tender.
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With a slotted spoon, transfer the cooked stems to a blender or food processor. Process until smooth. Return the puree to the water in the saucepan. Bring the mixture to a simmer and add the broccoli florets and pasta. Cook for 10 minutes or until the pasta is tender. Stir in the parsley, a generous amount of pepper, and 1/4 cup of the Parmesan cheese. Check the seasoning; add more salt if necessary.
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Serve with additional Parmesan cheese sprinkled on each serving.
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