Italian Broccoli Soup with Pasta
Separate florets from stalks of broccoli. Chop stalks and cook
boiling water for 2 or 3 minutes.
then add florets and cook 2 minutes more or long enough that they
dark green. Drain but reserve 2 cups cooking water ( only if you
plan to use chicken broth ! ) Saute garlic and pepper flakes in
until garlic starts to become golden. Add broccoli and stir to
with the oil. The florets should be crisp tender. Remove them
spoon and set aside.Puree the remaining contents of the pan including
oil with a few ounces of the reserved florets. Bring the chicken
a boil with 1 cup of reserved broccoli water and add soup pasta.
Cook for 5
minutes. add the garlic broccoli puree and cook 5 more minutes.
adding a bit more broccoli water if soup is getting to thick.
Finally add the reserved broccoli florets and heat through. serve
cheese on the side. Good with a crusty bread and red wine to make
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