Broccoli Soup with Pasta

Broccoli Soup with Pasta
Adapted from CookStr.com
Salt
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.