Ingredients
Scale
- 1 lb broccoli (stems and florets)
- 4 cups chicken stock
- 2 cups water
- 3-4 cloves garlic
- 1 tsp kosher salt
- Black pepper, to taste
- 1/4 tsp ground nutmeg (optional)
- 3/4 cup orzo or ditalini pasta
- Parmesan cheese, for serving
- Extra virgin olive oil
Instructions
- Wash the broccoli thoroughly, chop stems into small pieces, and keep florets intact.
- In a large pot over medium heat, add extra virgin olive oil and sauté smashed garlic until fragrant.
- Add chopped broccoli stems, chicken stock, and water; bring to a boil.
- Season with salt, pepper, and nutmeg (if using). Reduce heat and simmer for 20 minutes.
- Cook orzo or ditalini according to package instructions; drain.
- Use an immersion blender to blend soup until smooth; stir in cooked pasta.
- Serve hot, garnished with grated parmesan and a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 8mg