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Broccoli, Garlic, and Pasta Soup Recipe

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This recipe for Broccoli, Garlic, and Pasta Soup is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium bunch broccoli (about 1 1/4 lbs)
3 garlic cloves, finely chopped
3 tbsp extra virgin olive oil
6 cups water
salt
1 cup elbow, ditalini, or other short pasta
2 tbsp chopped fresh parsley
freshly ground pepper
1/2 cup freshly grated parmigiano-reggiano
*optional 1 cup chicken broth
Directions:
Directions:
Remove the broccoli florets from the stems and cut them into small bite size pieces. Set aside. Trim the base of the stems. Peel the stems with a peeler or sharp pairing knife. Cut crosswise into 1/2 inch thick pieces.

In a large pot, cook the garlic in the oil over medium heat until golden, about 1 minute. Add the broccoli stems, water, salt to taste, and optional chicken broth. Bring to a simmer, and cook until the stems are very tender, about 30 minutes.

Use an immersion blender to process the stems until smooth. If you don't have one, remove the stems with a slotted spoon and process in a blender or food processor, then return to the pot. (The soup can be made ahead to this point. Let cool, cover and then refrigerate for up to 24 hours.)
Reheat the soup until simmering. Add the pasta and broccoli florets and cook, stirring often, until the pasta is tender, about 10 minutes. Stir in the parsley, a generous grinding of pepper, and 1/4 cup of the cheese. Taste for seasoning.

Serve sprinkled with the remaining 1/4 cup cheese.
Personal Notes:
Personal Notes:
It doesn't sound like a very flavorful soup with all that water (which is why I panicked and added a cup of broth, but the broth really isn't necessary.) As it turns out, broccoli stems are delicious.

 

 

 

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