Broccoli and Shell Macaroni Soup

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 3 to 4-quart saucepan, combine the olive oil, onion, garlic, celery, parsley, and marjoram; place over medium heat and saute, stirring frequently, until the celery and onion are beginning to color, about 10 minutes.
  • Add in the tomatoes and their juices, breaking up the tomatoes with a wooden spoon or a potato masher; simmer briskly for 10 minutes.
  • Meanwhile, cut the top of the broccoli into small florets, then peel the stems and cut them into 1/2-inch pieces; you should have about 5 cups.
  • Add the broccoli, broth, salt (the amount will depend on the saltiness of the liquid you use), and pepper.
  • Cover and bring to a boil; adjust heat and simmer briskly, partially covered, for 10 minutes, stirring once or twice.
  • Stir in the shells and continue to simmer until shells are tender, 8-10 minutes, stirring a few times.
  • Taste and correct seasoning , if necessary.
  • Let rest 10 minutes, then serve in flat soup bowls and pass the grated cheese.
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