italian broccoli soup
(2 ratings)
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I grew up with alot of Italians in my life (my mother, aunts, uncles, "adopted" aunts. This was a soup everyone says I came up with? Who knows? But, we always enjoy it (hot or cold). My husband, who is a big meat eater, also loves this.
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For italian broccoli soup
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2-4 Tbspolive oil
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4-5 clovegarlic (chopped)
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2 lgheads of fresh broccoli (stems removed) or 1 extra large (huge) size frozen broccoli florets
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2-3 Tbspdry red wine (optional)
- ITALIAN BROCCOLI SOUP
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1 lbpasta (shells, ditalini, elbows, etc.)
How To Make italian broccoli soup
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1Chop garlic, doesn't have to be fine
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2add oil to pan (small-medium stock size) Add garlic, saute until softened slightly
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3Add Costco sized can of crushed tomatoes/ add broccoli / stir/ can add wine at this step/ Add Salt & pepper to taste (because of tomatoes I usually don't salt at all)
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4Boil water for ditalini, penne, or elbow pasta. Cook according to directions,drain, set aside
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5Cook until broccoli is tender, stirring frequently. (approx. 20-25 min)
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6Dish up pasta in soup bowls, ladle broccoli soup over
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7Great w/parmesan, asiago, or any other hard italian cheese grated on top.
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8Enjoy! Great w/Italian crusty bread.....warmed up of course! My kids love this in summer minus the pasta, served cold....
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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