Broccoli Soup Recipe

Broccoli Soup

A simple and heartwarming soup recipe prepared in less than 30 minutes. To make it more substantial, I place a toast drizzled with olive oil on top of it. In Italy, the dish is called Minestra di Broccoli alla Romana. 

Yield: 4 – 6 servings

Time: 30 minutes

Ingredients:

US MeasuresMetric
  • 1 broccoli head about 2 cups, washed and broken into florets
  • 1/2 cup pancetta or good quality smoked ham, cut into sticks
  • 2 Tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 large ripe tomato, peeled, seeded and roughly chopped
  • 1/2 cup flat-leaf (Italian) parsley, roughly chopped
  • 6 cups beef broth
  • 5 oz spaghetti, broken into about 2 1/2 inches pieces
  • 2 Tbsp lemon juice
  • salt and freshly ground pepper
  • 1 broccoli head about 350 g, washed and broken into florets
  • 70 g pancetta or good quality smoked ham, cut into sticks
  • 2 Tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 large ripe tomato, peeled, seeded and roughly chopped
  • 15 g flat-leaf (Italian) parsley, roughly chopped
  • 1 1/2 L beef broth
  • 140 g spaghetti, broken into about 6 cm pieces
  • 2 Tbsp lemon juice
  • salt and freshly ground pepper

Preparation:

Heat olive oil over medium heat in a large saucepan. Add the pancetta sticks and sauté until lightly crisp. Add the garlic slices and sauté it briefly. Add the broccoli florets and sauté for 2 minutes longer or until broccoli is nicely covered with the olive-pancetta oil mix. Add the tomato, salt, and pepper. Set aside on a plate.

Bring beef stock to a boil in the same saucepan. Add the spaghetti. Cook it according to the package instructions adding broccoli during the last 3-4 minutes. Spaghetti and broccoli should be “al dente”. Add the lemon juice and adjust seasonings if necessary. Sprinkle with parsley and Parmesan and serve.

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