Broccoli and Garlic Soup

Broccoli and Garlic Soup


  • 1 head of broccoli (about 1 pound)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 6 cups water
  • Salt and pepper
  • 1 cup ditalini or other small pasta
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated Parmesan cheese


  1. Trim about 2 inches off the base of the broccoli stem.  Peel the stem with a vegetable peeler or paring knife.  Cut the broccoli florets from the stem and cut them into bite-size pieces; set aside. Cut the remaining stem crosswise into 1/4-inch thick slices.
  2. In a large saucepan, cook the garlic in the olive oil over medium heat for 1 minute.  Add the sliced broccoli stems, water, and salt to taste. Bring the mixture to a simmer and cook for 30 minutes until the broccoli is very tender.
  3. With a slotted spoon, transfer the cooked stems to a blender or food processor. Process until smooth.  Return the puree to the water in the saucepan.  Bring the mixture to a simmer and add the broccoli florets and pasta.  Cook for 10 minutes or until the pasta is tender.  Stir in the parsley, a generous amount of pepper, and 1/4 cup of the Parmesan cheese. Check the seasoning; add more salt if necessary.
  4. Serve with additional Parmesan cheese sprinkled on each serving.

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