Ingredients for Broccoli And Pasta Soup
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 medium red onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 4 cups vegetable broth
- 1 head broccoli, cut into florets
- 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper, to taste
- 8 ounces macaroni pasta
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan cheese, for serving
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How to Make Broccoli And Pasta Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the minced garlic, chopped onion, celery, and carrot. Cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in 1/2 teaspoon salt. Cover and cook for 5 minutes more, stirring occasionally.
- Crush the canned tomatoes with your hands or a potato masher to break them down but leave some texture.
- Add the crushed tomatoes, tomato paste, red wine vinegar, sugar, vegetable broth, and broccoli florets to the pot.
- Bring to a simmer, reduce heat to low, cover, and cook gently for 25-30 minutes, or until the broccoli is tender.
- While the soup simmers, cook the pasta according to package directions until al dente. Drain and set aside.
- Stir the cooked pasta and fresh basil into the soup.
- Season the soup with salt and pepper to taste. Add more salt or vinegar if desired.
- Ladle the soup into bowls and serve immediately.
- Offer grated Parmesan cheese on the side for guests to add as desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
40g
Fat
7g
Carbs
12g
