← Back to Search Results
Italian
Broccoli Soup with Pasta

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Zuppa di Pasta e Broccoli

My family loves broccoli sautéed with garlic and olive oil, so I decided to try it in a soup with pasta. Broccoli's rich and nutty flavor makes a great broth for this soup and the pasta absorbs some of that flavor, making the soup more substantial. It is also very quick and easy to prepare.

Yield: Serves 4

Ingredients

  • 2 medium cloves garlic
  • Salt
  • ¾ pound broccoli florets
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • 1 large beef bouillon cube
  • 6 ounces short tubular pasta, or other dried small pasta shape for soup, such as ditalini or small shells

Directions

1. Fill a pot with water that will accommodate the broccoli and place over high heat.

2. Peel and finely chop the garlic.

3. When the water is boiling, add 1 teaspoon salt and put in the broccoli. Cook until tender, about 5 minutes after the water comes back to a boil. Drain the broccoli and set aside.

4. Put the garlic and olive oil in a 4- to 6-quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cooked broccoli. Season with pepper and lightly with salt and sauté for about 5 minutes. Stir periodically with a wooden spoon, using it to mash the broccoli into small pieces.

5. When the broccoli has finished sautéing, add 4 cups water and the bouillon cube and raise the heat to high. When the water begins boiling, add the pasta and cook covered over medium heat until the pasta is al dente. Serve hot.


© 2009 Giuliano Hazan

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

251kcal (13%)
52mg (5%)
75mg (126%)
26mcg RAE (1%)
371mg
41mg
8g
3g
4g
38g
0mg (0%)
474mg (20%)
1g (6%)
8g (12%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Chefcarlosnavarrete

    10.10.10 Flag comment

    I will like to thanksgiving your recipe, I think that I might to taste with a garlic bread or maybe a good european classic bread, I promise that I an going to cook the next week and I tell your my opinion, great thanks again for your confirmation by facebook my dear Master

 

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
mom-a-licious Mom-a-Licious
by Domenica Catelli
food-to-live-by Food to Live By
by Myra Goodman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-masala American Masala
by Suvir Saran
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
big-fat-cookies Big Fat Cookies
by Elinor Klivans
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?