Broccoli Soup with Pasta
Adapted from CookStr.com
3/4 LB broccoli florets
2 TBS EVOO
2 Cloves garlic, minced
1 Cup sliced leeks
Fresh cracked pepper
4 Cups low-sodium broth (Chicken, vegetable or beef)
6 OZ short, tubular pasta
Now that it has finally snowed here, the reality is setting in that we have a long winter ahead of us. Here's an insanely simple recipe that's perfect for warming up on a busy weeknight, or lazy weekend. This broccoli soup is a lighter alternative to those creamy or cheesy versions and it comes together with just a few ingredients. I add leeks in this version, which instantly upgrade any store-bought broth in combination with the broccoli. The pasta also absorbs all that delicious broth while cooking.
Bring a pot of salted water to a boil. Add broccoli and cook for 5 minutes, or until tender. Drain and set aside.
Heat oil in a soup pot over medium-high heat. Add garlic and leeks, saute for 1 minute. Add broccoli and season with salt and pepper. Saute for 5 minutes more, periodically mashing broccoli with a wooden spoon into small pieces. Add the broth and bring to a boil. Add the pasta, cover, than cook until pasta is al dente. Top with a drizzle of olive oil and freshly grated parmesan if desired.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.