Broccoli Soup With Tubettini 2pts Recipe

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Servings: 5

Ingredients

Cost per serving $0.62 view details
  • 1 tsp extra virgin olive oil extra virgin olive oil spray
  • 1/4 c. chopped red onion
  • 1/4 c. chopped celery
  • 2 c. bunch of broccoli minced
  • 1/4 c. diced red bell pepper
  • 1 c. minced green beans (bite size)
  • 3 c. defatted low-sodium vegetable broth preferably fresh
  • 1/2 Tbsp. chopped fresh sage
  • 1/4 tsp coarse salt
  • 1/8 tsp pepper
  • 1 pch red pepper flakes
  • 1/4 c. tubettini (tiny tubular pasta)
  • 15 ounce canned cannelini beans rinsed
  • 1 Tbsp. minced fresh herb(s) (basil, thyme and/or possibly oregano)
  • 4 tsp freshly grated Parmesan cheese

Directions

  1. 1. Spray a heavy 3 to 4-qt pot. Add in extra virgin olive oil and heat over medium-low heat. Add in onion and celery and cook, stirring frequently, till vegetables are limp, 4 min (to develop flavor; add in a Tbsp. of broth to prevent scorching, if necessary). Add in broccoli, bell pepper, beans, broth, sage, sage and pepper and red pepper flkaes. Bring to a boil.
  2. 2. Add in tubettini; bring to a boil. Reduce heat to medium high and cook, uncovered, till the pasta is barely al dente, about 7 min. Add in beans and herbs; continue cooking till pasta is cooked, about 5 min. Reduce heat to lowest setting; cover and keep hot before serving or possibly serve immediately. Transfer to bowls; sprinkle each with 1 tsp parmesan cheese and serve with crusty bread.
  3. TIP - I make broth in 1-qt batches from vegetable trimmings: carrot, leek/scallion greens, celery, green-bean tips, asparagus ends, etc. I add in tomatoes, better than bouillon mushroom base, garlic, parsley, thyme, bay, dill, fennel seed, peppercorns; steep till flavorful. Strain. The broth varies depending on the scraps and season. -pat
  4. Yield: 5 c.
  5. NOTES : Tubettini, tiny tubular pasta, and broccoli are cooked together to create a light, nourishing soup which can be prepared in less than 30 min. REVIEW: Easy to prepare soup; light. The taste depends on the quality of the broth (see tip). Suggest slowly sweating the onion and celery to develop more flavor.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 144g
Recipe makes 5 servings
Calories 283  
Calories from Fat 22 8%
Total Fat 2.56g 3%
Saturated Fat 0.56g 2%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 169mg 7%
Potassium 1745mg 50%
Total Carbs 35.63g 10%
Dietary Fiber 15.3g 51%
Sugars 13.13g 9%
Protein 33.58g 54%
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