Broccoli And Pasta Soup Recipes

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.

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.

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.

Steps:

• Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
• Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
• Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
• Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Steps:

• Bring broth and water to a simmer with fish and garlic in a 4-quart heavy pot. Add pasta and simmer until al dente, about 5 minutes (fish will break apart). Add broccoli and simmer (still uncovered) until pasta and broccoli are tender, 2 to 3 minutes.
• Add lemon juice and season soup with salt and pepper. Serve soup drizzled with oil.

Steps:

• Bring a medium saucepan of salted water to a boil.
• In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
• Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
• Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
• While the pasta cooks and the broth simmers, use a 1/2 teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch 1/2-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.

Steps:

• Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
• To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
• Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.