Herbed Broccoli and Pasta Soup

This soup is fabulous! Especially if you put tons of garlic in...I'm a HUGE fan of garlic!
All 4 of my kids loved it (my 3 y/o called it Tree Soup because of the broccoli LOL) and it paired wonderfully with the almost-completely whole wheat garlic breadsticks that I made {I mixed whole wheat flour (75%) and all purpose flour (25%) so that it wasn't too dry and crumbly}.

Herbed Broccoli and Pasta Soup

Yields 4 main dish servings

5 1/2 cups vegetable broth
4 cloves of minced garlic (I think I added more)
2-3 tsp Herbs de Provence
3 cups fresh broccoli florets
2 1/4  cups rotini, uncooked
Salt & pepper, to taste
I also put in a hearty dose of Sriracha sauce in mine...I love spicy foods!

Heat broth, Herbs de Provence to boiling in large saucepan. Stir in broccoli and rotini. Reduce heat and simmer, covered with lid slightly open, until broccoli is tender and pasta is cooked. I let mine simmer for at least half an hour, to let all of the flavors meld together.

This will definitely be made here frequently!

P.S....for a non-vegetarian twist & added flavor, toss in a couple of chicken bouillon cubes when bringing the broth to a boil.


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