Minestra of Broccoli & Pasta

Submitted by: Jessica Cunha

Original Credit: Judith Barrett, Saved by Soup

Makes 6 servings

Total cooking time approximately 35 minutes.


  • 1 small head of broccoli, cut into small florets (yields about 3 cups)
  • 2 tsp olive oil
  • 1 clove garlic, pressed or minced
  • 2 Tbs tomato paste
  • 2 cups vegetable broth
  • 1/2 lb whole wheat spaghetti or linguine, broken into 2-inch pieces
  • salt and freshly ground pepper, to taste
  • 1/4 cup chopped fresh parsley

Place the broccoli florets into a steam basket over boiling water until tender, 5-7 minutes.  Rinse under cold water to stop the cooking and set aside.  Reserve the steaming water.

Heat the oil in a heavy 4-quart sauce pan over medium-high heat and add the garlic and tomato paste.  Stir the ingredients while cooking, 2-3 minutes.  Add the broth and 2 cups of the steaming liquid and stir well.  Bring to a boil and cook for 5 minutes.  Add the spaghetti and cook, stirring frequently, until  the pasta is al dente, 7-10 minutes.  Add the broccoli and cook until just heated through, 3-5 minutes longer.  Season with salt and pepper, add the parsley, and serve.

198 cal, 2.7 g of fat



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