Recipe: Minestra of Broccoli and Pasta (soup)
SoupsMINESTRA OF BROCCOLI AND PASTA
1 small head broccoflower, or 1 pound cauliflower or broccoli, cut into small florets to yield about 3 cups
2 teaspoons olive oil
1 medium garlic clove, pressed or finely minced
2 tablespoons tomato paste
2 cups defatted chicken or vegetable broth
1/2 pound spaghetti or linguine, broken into 2-inch pieces
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley leaves
Place the florets in a steamer basket over boiling water and steam until tender when pierced with a sharp knife, 5 to 7 minutes. Rinse under cold water to stop the cooking, drain, and set aside. Reserve the steaming water.
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Cook the garlic and tomato paste, while stirring, for 2 to 3 minutes. Add the broth and the reserved cooking liquid, stirring well. Bring to a boil and cook for 5 minutes.
Add the spaghetti and cook, stirring frequently, until the pasta is tender but firm (al dente), 7 to 10 minutes.
Add the broccoflower and cook until it is heated through, 3 to 5 minutes longer. Season with salt and pepper, stir in the parsley, and serve.
Makes 6 servings
Source: Saved by Soup by Judith Barrett
1 small head broccoflower, or 1 pound cauliflower or broccoli, cut into small florets to yield about 3 cups
2 teaspoons olive oil
1 medium garlic clove, pressed or finely minced
2 tablespoons tomato paste
2 cups defatted chicken or vegetable broth
1/2 pound spaghetti or linguine, broken into 2-inch pieces
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley leaves
Place the florets in a steamer basket over boiling water and steam until tender when pierced with a sharp knife, 5 to 7 minutes. Rinse under cold water to stop the cooking, drain, and set aside. Reserve the steaming water.
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Cook the garlic and tomato paste, while stirring, for 2 to 3 minutes. Add the broth and the reserved cooking liquid, stirring well. Bring to a boil and cook for 5 minutes.
Add the spaghetti and cook, stirring frequently, until the pasta is tender but firm (al dente), 7 to 10 minutes.
Add the broccoflower and cook until it is heated through, 3 to 5 minutes longer. Season with salt and pepper, stir in the parsley, and serve.
Makes 6 servings
Source: Saved by Soup by Judith Barrett
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