Broccoli di Rape and Garlic Soup

Name: Broccoli di Rape and Garlic Soup
Yield: Makes 8 cups (2 l); 8 first-course servings
Cuisine: Italian
Ingredients: Garlic Groth; 2½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; ¾ cup (135 g) ditalini or other small pasta shape; Kosher salt, to taste, optional; Freshly grated Parmesan cheese, for serving; Freshly ground black pepper, to taste, optional; 1 medium bunch broccoli di rape, stems cut off, yellow and wilted leaves discarded, and tops and leaves sliced across into ½-inch (1-cm) pieces; Fresh lemon juice, to taste

Preparation info

Makes 8 cups 2 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The slight bitterness of the broccoli di rape contrasts pleasantly with the sweetness of the garlic. The pasta makes the soup more substantial.

Ingredients

Garlic Groth
2½ teaspoons kosher salt
½ teaspoon freshly ground black

Europe
Asia
Italy
China
India
Milan
Genoa
Starter
Tuscany
Soup
Vegetarian
Winter
Summer
Mediterranean

Method

In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to a boil. Stir in the pasta and boil for 6 minutes.

Stir in the broccoli di rape and return to a boil. Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes. Remove from the heat and stir in the lemon juice to taste. Check the seasoning and add salt and pepper, if necessary.

Pass g