tested soup: broccoli with tubettini

[Guest guest]

* Exported from MasterCook *

 

Broccoli Soup with Tubettini

 

Recipe By :Anne Casale 1994

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds bunch of broccoli

1 tablespoon olive oil

1/2 cup minced red onion

1/2 cup minced celery

5 1/2 cups defatted low-sodium vegetable broth -- (or

chicken-style)

1 tablespoon minced fresh sage

1/2 teaspoon coarse salt

1/4 teaspoon crushed red pepper flakes

1/2 cup tubettini (tiny tubular pasta)

2 tablespoons freshly grated Parmesan cheese -- (imported)

 

1. Remove florets from broccoli, leaving about 1/2-inch of their stems. Cut

florets into 1/2-inch pieces (bites). Wash in cold water, drain, and set aside.

Remove and discard the large coarse leaves from stems and cut off about 1/2-inch

of the touch lower part of the stalks. Wash thoroughly and peel stalks with

vegetable peeler. Cut stalks in half lengthwise and then into 1/2-inch pieces.

 

2. In a heavy 5-quart pot, heat olive oil over medium-low heat. Add onion and

celery and cook, stirring frequently, until vegetables are limp, about 3

minutes. TIP - to prevent sticking and/or scorching, a tablespoon or two of

broth can be added to the pan to cook the vegetables.

 

3. Add broccoli stems, broth, sage, salt and pepper flakes. Bring to a boil and

add tubettini. cook, uncovered, over medium-high heat until the pasta is barely

al dente, about 7 minutes. Add florets and continue cooking until pasta and

florets are cooked, about 5 minutes. Transfer to bowls, sprinkle each with 1 tsp

parmesan cheese and serve.

 

TIP - VEGETABLE BROTH CASALE: (no oil) leeks, carrots, celery, and potatoes;

cover with water; bring to boil; simmer, for 10 minutes. Add tomatoes, crimini

mushrooms, garlic, parsley, thyme, bay, peppercorns. Bring to boil; simmer

uncovered for 2 hours. Rest for 1 hour; strain).

 

 

Source:

" Lean Italian Cooking [iSBN 0449907880] "

Yield:

" 9 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 70 Calories; 4g Fat (45.8% calories from

fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 1123mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : Tubettini, tiny tubular pasta, and broccoli are cooked together to

create a light, nourishing soup that can be prepared in less than 30 minutes.

REVIEW: Easy to prepare soup; light. The taste depends on the quality of the

broth (see tip). Suggest slowly sweating the onion and celery to develop more

flavor. Variation: We added a 15-oz can of cannelini beans (rinsed well) for the

6-serving recipe: 153 Calories; 4g Fat (23.0% calories from fat); 9g Protein;

23g Carbohydrate; 8g Dietary Fiber.

 

 

Nutr. Assoc. : 206 0 0 0 0 0 0 0 0 0