source: Lisa Pinehill
The original idea for Broccoli Minestra comes from the book, Saved By Soup, by Judith Barrett. As usual, I adapted the recipe to my own taste. I made the soup a little simpler to prepare, a little more brothy, and garnished with some Parmesan cheese. Yummy!
1/3 pound spaghetti broken into 2 inch pieces
2 tablespoons tomato puree
3 cups frozen broccoli cuts
4 cups water
1 tablespoon chicken powder (I use imitation)
1/4 teaspoon garlic powder
salt and pepper, to taste
Parmesan (optional, but a delicious addition)
In a large pot, bring the water, chicken powder, garlic powder and tomato puree to a rapid boil. Add the spaghetti. When the water returns to a boil, reduce the heat slightly and cook till the pasta is tender, but firm.
In the meanwhile, microwave the broccoli on high, for seven minutes.
When the spaghetti reaches the correct consistency, add the broccoli to the soup pot.
Add salt and pepper, to taste.
Serve immediately. Grated Parmesan makes a delicious garnish.
Note: Broccoli Minestra inspires me to go slightly heavier with the pepper than I normally do… two pinches instead of one.