Broccoli Di Rape and Garlic Soup
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Recipe Category: Lunch/Snacks
Servings: 8
Calories: 85.3 per serving
Description
This savory Broccoli Di Rape and Garlic Soup combines the earthy bitterness of broccoli raab with the rich, aromatic flavor of slow-cooked garlic. The garlic broth can be prepared ahead of time, making the soup a convenient yet flavorful option for a cozy lunch or light dinner. The addition of pasta and a dash of fresh lemon juice adds a bright, zesty finish that balances the deep flavors, while a sprinkle of Parmesan cheese gives the soup an indulgent touch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 3, halved |
| Olive oil | 1 tablespoon |
| Coarse salt | 1/2 teaspoon |
| Fresh ground black pepper | 1/2 teaspoon |
| Water | 9 cups |
| Coarse salt | 2 1/2 teaspoons |
| Fresh ground black pepper | 3/4 teaspoon |
| Pasta (such as ditalini) | 1 cup |
| Broccoli raab (broccoli di rape) | 1 bunch, chopped |
| Fresh lemon juice | 1 tablespoon |
| Parmesan cheese, grated | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 85.3 kcal |
| Total Fat | 1.9 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 736.5 mg |
| Carbohydrates | 14.9 g |
| Fiber | 0.8 g |
| Sugars | 0.4 g |
| Protein | 2.7 g |
Instructions
Prepare the Garlic Broth (Make Ahead Option Available)
- Begin by cutting the garlic cloves in half lengthwise. If you notice any green germ inside the cloves, remove it for a smoother taste.
- Heat the olive oil in a medium saucepan over low heat. Once warmed, add the halved garlic cloves and stir occasionally to prevent browning. Cook for about 20 minutes, or until the garlic turns soft and translucent—be careful not to let it brown as this can impart a bitter flavor.
- Once the garlic is softened, pour in 9 cups of water. Bring to a boil, then reduce the heat and allow it to simmer uncovered for approximately 40 minutes. The garlic should be very tender by the end of this step.
- At this stage, your garlic broth is ready, and you can set it aside or freeze it for later use.
Make the Soup
5. In a large pot, combine the garlic broth (from the previous step) with 2 1/2 teaspoons of coarse salt and 3/4 teaspoon of fresh ground black pepper. Bring the mixture to a boil.
6. Once boiling, stir in the pasta of your choice (small pasta like ditalini works best) and cook for 6 minutes.
7. Add the chopped broccoli di rape to the pot and bring it back to a boil. Once boiling, reduce the heat to a simmer and cook for an additional 4 minutes, or until the broccoli is tender but still vibrant in color.
8. Remove the pot from the heat and stir in 1 tablespoon of fresh lemon juice. Taste and adjust the seasoning with additional salt and pepper if necessary.
9. Ladle the soup into bowls, and pass around grated Parmesan cheese for topping.
Tips for Success
- If you have extra garlic broth left over, it can be stored in the fridge for up to a week or frozen for future use.
- To enhance the flavor of this soup, try adding a splash of extra-virgin olive oil just before serving.
- This soup can be made vegetarian by substituting the pasta with a gluten-free variety if needed.
Enjoy this comforting, flavorful soup that blends rich garlic goodness with the satisfying bite of pasta and the bitterness of broccoli raab. Perfect for a nourishing meal that’s both hearty and light!
