Broccoli Pasta Soup
Servings: 4 - 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced (about 1 cup)
- 2 cloves garlic minced
- salt to taste
- freshly ground white pepper to taste
- ΒΌ cup dry white wine
- 1 head broccoli broken into bite-sized florets
- 6 cups chicken stock or vegetable broth
- 8 ounces farfalle pasta homemade or store-bought
- cheddar cheese or Swiss or Parmesan cheese, grated
Instructions
- Heat a large saucepan over medium heat for 4-5 minutes.
- When the pan is hot, add the oil.
- When the oil shimmers, add the onion, garlic, a heavy pinch of salt, and freshly ground white pepper.
- Cook, stirring occasionally, until the onions begin to turn golden.
- Stir in the wine and scrape the bottom of the pan, allowing the wine to cook down until dry.
- Add the stock or broth and bring to a boil.
- Turn down the heat to medium, and add the pasta. Cook for 3-4 minutes.
- Add the broccoli and continue to simmer until the broccoli and pasta are tender, another 5-7 minutes.
- Taste and adjust the seasonings. If desired, top each bowl of soup with some freshly grated cheese.