Broccoli And Pasta Soup Recipes

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BROCCOLI AND PASTA SOUP



Broccoli and Pasta Soup image

Make and share this Broccoli and Pasta Soup recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -5 garlic cloves, minced
2 onions, finely chopped
1 tablespoon olive oil
1/4 cup dry white wine or 1/4 cup water
1/8 teaspoon red pepper flakes
8 cups broccoli, chopped
5 cups water
1/4 teaspoon salt
1/2 lb pasta, short chunky (like small shells)
1 cup parmesan cheese, grated

Steps:

  • Bring a covered pot of water to a boil for cooking the pasta.
  • Meanwhile, combine the garlic, onions, and oil in a soup pot and sauté on medium heat for 8-10 minutes, stirring regularly, until the onions start to caramelize.
  • Add the wine or water and stir well.
  • Cook until the liquid evaporates, 4 to 5 minutes.
  • Add the red pepper flakes, broccoli, water, and salt.
  • Cover and cook for 7 to 9 minutes, or until the broccoli is tender.
  • When the pasta water boils, add the pasta and cook al dente, 8 to 10 minutes,
  • Drain, and set aside.
  • When the broccoli is tender, puree about 1/3 of the soup mixture in a blender until smooth and return it to the soup pot.
  • Stir in the cooked pasta.
  • Add a little water if you prefer a thinner soup.
  • Top with grated cheese and serve.

BROCCOLI AND PASTA SOUP



Broccoli and Pasta Soup image

This healthy broccoli and pasta soup produces a wonderful broth. It's low in calories, full of flavour, and very cheap to make - a recipe that won't hurt your waistline or your wallet.

Provided by English_Rose

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 garlic cloves, chopped
2 red onions, finely diced
2 sticks celery, finely diced
1 carrot, finely diced
1 (14 ounce) can italian-syle peeled tomatoes
1 tablespoon tomato paste
2 tablespoons red wine vinegar
1 teaspoon sugar
5 1/4 cups vegetable broth, hot
1 lb broccoli, cut into florets
salt and pepper
3 ounces macaroni (or other small pasta)
16 fresh basil leaves
parmesan cheese, grated to serve

Steps:

  • Heat the oil in a large pan over a low heat. Add the garlic, onions, celery and carrot. Stir in 1/2 teaspoon salt, cover and sweat down for 15 minutes, stirring occasionally.
  • Squish the tomatoes in a colander so that you have a pulp and no juices. Add to the pot with the tomato paste, vinegar, sugar, broth and broccoli. Bring to a simmer and cook gently, covered, for 30 minutes.
  • Meanwhile, cook the pasta according to packet instructions. Drain and stir into the soup along with the basil. Season to taste.
  • Divide between bowls. Put the Parmesan on the table so that people can help themselves.

Nutrition Facts : Calories 268.3, Fat 11.2, SaturatedFat 1.6, Sodium 105.3, Carbohydrate 37, Fiber 6.8, Sugar 10.1, Protein 8.1

SICILIAN PASTA AND BROCCOLI



Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Heat the water for your pasta while you prepare the broccoli.
  • In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

BROCCOLI AND PASTA



Broccoli and Pasta image

Fresh broccoli is one of my favorite vegetables. This is a great way to dress it up. Tastes incredible.

Provided by ratherbeswimmin

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs fresh broccoli
2 garlic cloves, minced
1/3 cup olive oil
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper
8 ounces linguine or 8 ounces thin spaghetti, cooked and drained
grated romano cheese or parmesan cheese

Steps:

  • Cut florets and parts of broccoli stems into bite-size pieces.
  • In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.
  • Place hot pasta in a serving dish; top with broccoli mixture.
  • Sprinkle with cheese.

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