Broccoli Soup


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Italian cooking has all kinds of soups, "Minestra" being one of the kinds. Minestra soups start with a light broth to which pasta or vegetables are added to give depth and a subtle flavour. Crisp, crunchy vegetables, lightly thickened with pasta is what makes this soup delicious! This soup is an ideal first course, a prelude to a heartier main course

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Serves 3 to 4.
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1 cup broccoli , cut into small florets
1/2 cup onion, thinly sliced
1 large sized clove of ginger (adrak), chopped
1/2 cup carrots, thinly sliced
2 tbsp chopped celery
1 tbsp alphabet pasta or stellini (or any small pasta)
1/4 cup Sun-Dried Tomatoes , soaked and thinly sliced
1 tbsp olive oil or butter
salt and freshly ground black pepper (kalimirch) powder to taste

For serving
4 tbsp grated parmesan cheese or grated processed cheese

  1. Heat the olive oil in a pan, add the onion, garlic, carrots and celery and sauté for 2 to 3 minutes.
  2. Add the broccoli, pasta, salt and 2 1/2 cups of hot water and simmer till the pasta has cooked (approx. 5 to 7 minutes).
  3. Add the sun-dried tomatoes and pepper and mix well.
  4. Serve hot with the parmesan cheese.
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Foodie #615580July 17, 2014

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Reviewed July 17, 2014by Foodie #615580


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