Romanesco broccoli pasta soup

Name: Romanesco broccoli pasta soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 200 g spaghetti or ditalini; 1 medium Romanesco Broccoli; 2 garlic cloves; ½ fresh red or green chili pepper (peperoncino); 5 anchovy fillets; 2 potatoes; 2 cups vegetable stock; 200 g cherry tomatoes; 3-4 tablespoon tomato passata; salt; fresh parsley; 30 g parmesan or grana cheese grated; black pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
327 kcal
Course
Main Course, Soup
Cuisine
Italian

Romanesco broccoli pasta soup

Daisy Meyer

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A delicious traditional soup from Rome made with beautiful Romanesco broccoli. This soup is tasty, healthy and warming.

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Ingredients

Servings

200 g spaghetti or ditalini (7oz) spaghetti needs to be broken into pieces
1 medium Romanesco Broccoli washed and cut into florets
2 garlic cloves peeled
½ fresh red or green chili pepper (peperoncino) cleaned of seeds and chopped into small pieces
5 anchovy fillets you can use salted or preserved in oil
2 potatoes peeled and cut into cubes
2 cups vegetable stock
200 g cherry tomatoes (7oz) washed
3-4 tablespoon tomato passata You can use more passata if you don't have fresh tomatoes
salt to taste
fresh parsley optional
30 g parmesan or grana cheese grated optional
black pepper to taste

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Instructions

Heat two to three tablespoons of oil in a deep frying pan or skillet, add the peeled garlic cloves and let them soften.
Add the anchovy fillets cut into pieces and let them melt, then add the chili pepper (peperoncino) cut into small pieces, cherry tomatoes and Romanesco broccoli florets. stir and cook for 5 minutes
Add the potato pieces and tomato passata and two to three cups of water or vegetable stock.
Continue to cook covered for 10 minutes and then add salt and pepperto taste and the pasta.
Cook until the pasta and Romanesco broccoli are both still a little al dente (firm). Remove the garlic.
Serve hot with a dash of extra virgin olive oil, grated Parmesan or grana, black pepper and chopped parsley as required.

Notes

Traditionally this soup is made with spaghetti broken into pieces or ditalini, but you can also use other types of soup pasta.
For a vegetarian version leave out the anchovies.They are there for their umami flavour. You can substitute them with umeboshi paste. Also use a vegetarian cheese as Parmigiano and grana are made with animal rennet.

Nutrition Information

Show Details

Calories 327kcal (16%) Carbohydrates 62g (21%) Protein 13g (26%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Cholesterol 8mg (3%) Sodium 633mg (26%) Potassium 754mg (22%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 619IU (12%) Vitamin C 35mg (39%) Calcium 130mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 327 kcal

% Daily Value*

Calories	327kcal	16%
Carbohydrates	62g	21%
Protein	13g	26%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1g	5%
Cholesterol	8mg	3%
Sodium	633mg	26%
Potassium	754mg	16%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	619IU	12%
Vitamin C	35mg	39%
Calcium	130mg	13%
Iron	2mg	11%