January 14, 2012 by Johanna Burani
Leave it to the Italians. All they do is boil fresh broccoli with some other fresh household staples and they get this wonderful tasting soup. It’s usually served in the evening with bread, cheese and wine.
- 1 tablespoon olive oil
- 2 large scallions, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, minced
- 5 sprigs parsley, finely chopped
- 1 lb fresh broccoli (including stems), chopped
- 6 cups low sodium chicken or vegetable broth
- 1 teaspoons sea salt
- freshly ground pepper, to taste
- 1 teaspoon salt
- 1 cup uncooked orzo pasta
- 4 teaspoons parmigiano-reggiano grated cheese
- Bring 2 quarts of water to a boil.
- In the meantime, heat the oil in a Dutch oven over medium heat. Add the scallions, carrot, garlic and parsley and gently saute’ for 4-5 minutes.
- Add the broccoli, broth, sea salt and pepper. Bring to a boil, then lower the heat and cover. Simmer for approximately 20 minutes. Allow to cool for a few minutes.
- When water boils, add 1 teaspoon salt and the orzo. Stir and cook until pasta is al dente (8-9 minutes). Drain and set aside.
- Using a hand-held immersion blender, cream soup contents to consistency desired.
- Add in the pasta. Serve hot with grated cheese.