Romanesco broccoli pasta soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
327 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Romanesco broccoli pasta soup
Description
This soup begins by gently softening garlic in oil, then melting in anchovy fillets and adding fresh chili, cherry tomatoes, and Romanesco broccoli florets. After cooking these ingredients, diced potatoes and tomato passata are added, covered with vegetable stock or water, and simmered to develop flavor and soften the vegetables.
The pasta is added toward the end and cooked until just al dente along with the Romanesco. Garlic is removed before serving. The finished soup is hearty and lightly spiced, with a balance between the umami depth from anchovies, sweetness from tomatoes, and mild heat from chili.
It is served hot with a drizzle of extra virgin olive oil, grated Parmesan or similar cheese, freshly ground black pepper, and chopped parsley for brightness.
The notes indicate the traditional use of broken spaghetti or ditalini pasta, with a vegetarian option omitting anchovies and substituting them with umeboshi paste for umami. Vegetarian cheese alternatives are recommended since some traditional cheeses contain animal rennet.
Ingredients
- 200 g spaghetti 7oz) spaghetti needs to be broken into pieces, or ditalini
- 1 medium Romanesco Broccoli washed and cut into florets
- 2 garlic peeled, cloves
- ½ red chili pepper cleaned of seeds and chopped into small pieces, fresh, or green chili pepper (peperoncino
- 5 anchovy fillet you can use salted or preserved in oil
- 2 potato peeled and cut into cubes
- 2 cups vegetable stock
- 200 g cherry tomato 7oz) washed
- 3-4 tablespoon tomato passata You can use more passata if you don't have fresh tomatoes
- salt to taste
- parsley optional, fresh
- 30 g Parmesan Cheese optional, or grana cheese, grated
- black pepper to taste
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
- Use broken spaghetti or ditalini pasta, or other small soup pasta varieties.
- For a vegetarian version, omit anchovies and replace their umami flavor with umeboshi paste.
- Choose vegetarian cheese alternatives if needed, since Parmigiano and Grana cheeses often use animal rennet.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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