Broccoli and Pasta Soup

Broccoli and Pasta Soup Recipe

A soup that is low in calories and very cheap to make
Yield: 1-2    Preparation Time: 5 min    Cooking Time: 20 min
A simple soup with satisfying pasta twirls.


1 large bunch broccoli
2 cups chicken broth
2/3 cup tiny soup pasta
2 large cloves garlic sliced thin
2 tablespoons olive oil
Dried red pepper flakes, to taste
Parmesan reggiano, to taste
Salt and pepper, to taste

Recipe Instructions

Prepare the broccoli.
Cut off the broccoli stalks and cook in salted boiling water for 2 – 3 minutes. Add the florets and cook for another 2 minutes until dark green. Drain the broccoli. Keep 2 cups of the water for later use.

In a saucepan heat the olive oil and sauté the garlic until golden. Add the broccoli and coat them well with the oil. Remove them and set aside. Puree the garlic & broccoli ingredients including a few of the reserved florets.

Bring the chicken stock and 1 cup of broccoli water to the boil and add the soup pasta. Cook for 5 minutes and then add the puree. Cook for another 5 minutes. If the soup is getting too thick add small amounts of the broccoli water.

To finish.
Add the reserved broccoli florets and heat through. Serve with the cheese on the side. Makes a good meal served with a crusty bread and red wine.