Zuppa di broccoli - broccoli soup
6 servings
Ingredients
| Quantity | 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 |
Directions
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