Zuppa di broccoli - broccoli soup

Yield: 6 servings

Measure Ingredient
1 tablespoon Olive Oil
2 mediums Onions -- minced
1 Clove Garlic -- minced
½ cup Prosciutto -- diced
Black Pepper -- to taste
6 cups Water
1 bunch Broccoli
1 tablespoon Butter
4 cups Chicken Broth
½ cup Spaghettini In 1 1/2-In
Pieces
¼ cup Romano Cheese -- grated

In a large pot heat oil and saute onions, garlic, and prosciutto until soft. Add pepper and 4 cups of the water. Simmer, covered, for 20 mins. Use just the flowerettes of the broccoli; wash them and cook in 2 cups water until crisp. Add the drained broccoli to onions, garlic, and prosciutto mixture. Add the chicken broth and spaghettini. Cook for 6-8 mins. Serve in soup bowls with Romano cheese.

Recipe By : Cucina Magra, Cucina Sana - ISBN 0-13-195081-9 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking

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