MACARONI AND CHEESE SOUP WITH BROCCOLI
Steps:
- Boil pasta in salted water according to package directions for al dente. Drain and set aside.
- Chop onion, carrot, celery, garlic by hand or mini food processor.
- In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- Add flour and fresh pepper to the pot and stir until smooth.
- Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
- Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
- Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
- Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
- Add cheddar cheese a little at a time, mixing well until cheese melts.
- Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
- Eat right away so the pasta doesn't absorb all the broth.
Nutrition Facts : ServingSize 1 cup, Calories 253 kcal, Carbohydrate 28 g, Protein 17 g, Fat 9.5 g, Sodium 590.4 mg, Fiber 4 g, Sugar 3.5 g
SHELL PASTA WITH BROCCOLI & GARLIC
This is another quick, easy, delicious weeknight dish! Frying the garlic just until it is golden gives it a nutty, slightly spicy flavour that goes well with broccoli - but don't go past that golden colour or it will become bitter.
Provided by CountryLady
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut Broccoli into small florets& chop stems.
- Cook in a large pot of boiling salted water until tender-crisp, about 3 minutes.
- Transfer to a bowl of ice water using a slotted spoon.
- Drain& set aside.
- Cook pasta in the same pot of boiling water until tender but firm, about 8 to 10 minutes.
- Reserving 1/2 cup of the liquid, drain& return to the pot.
- Heat oil in a medium non-stick skillet over medium heat; add next 4 ingredients& fry until garlic is fragrant& anchovies begin to break down, about 2 minutes.
- Add broccoli to skillet and cook until heated through& garlic is beginning to turn golden, about 2 minutes.
- Add to pasta along with reserved cooking liquid& toss to coat.
- Sprinkle Parmesan on each serving.
BROCCOLI AND SHELL MACARONI SOUP
Make and share this Broccoli and Shell Macaroni Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 to 4-quart saucepan, combine the olive oil, onion, garlic, celery, parsley, and marjoram; place over medium heat and saute, stirring frequently, until the celery and onion are beginning to color, about 10 minutes.
- Add in the tomatoes and their juices, breaking up the tomatoes with a wooden spoon or a potato masher; simmer briskly for 10 minutes.
- Meanwhile, cut the top of the broccoli into small florets, then peel the stems and cut them into 1/2-inch pieces; you should have about 5 cups.
- Add the broccoli, broth, salt (the amount will depend on the saltiness of the liquid you use), and pepper.
- Cover and bring to a boil; adjust heat and simmer briskly, partially covered, for 10 minutes, stirring once or twice.
- Stir in the shells and continue to simmer until shells are tender, 8-10 minutes, stirring a few times.
- Taste and correct seasoning , if necessary.
- Let rest 10 minutes, then serve in flat soup bowls and pass the grated cheese.
Nutrition Facts : Calories 241.2, Fat 9.8, SaturatedFat 1.7, Sodium 1203.3, Carbohydrate 26.7, Fiber 5.7, Sugar 7.7, Protein 13.8
ONE-POT BROCCOLI MAC AND CHEESE
In the time it takes to make boxed macaroni and cheese, you can have a homemade version that's creamy with lots of sharp Cheddar, studded with broccoli and doesn't require making a roux. Instead, the sauce is thickened by the pasta's starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that's garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That's OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don't see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
- Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!
BROCCOLI-MASCARPONE SOUP
From Bon Appetit, Dec. 2006 under "All the Trimmings" from Betty Rosbottom. This soup looks terrific in the photo. You can make this a day ahead of serving. Just cover and chill. Heat soup over medium heat, stirring occasionally; do not boil. Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Provided by Oolala
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large pot over medium heat.
- Add shallots; sauté 3 minutes.
- Add broccoli; sauté 1 minutes.
- Add broth; bring to a boil.
- Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
- Cool slightly.
- Working in batches, transfer soup to blender; puree until smooth.
- Return to pot.
- Reserve 1/4 cup mascarpone in a small bowl; cover and chill.
- Whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
- Season with salt. (Up to here can be done 1 day ahead-see note in description).
- Garnish with reserved mascarpone.
- Sprinkle with chopped chives and serve.
Nutrition Facts : Calories 119.5, Fat 6.5, SaturatedFat 1.1, Sodium 80.7, Carbohydrate 11.7, Sugar 0.3, Protein 6.9
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