5.0 from 99 votes
Romanesco broccoli pasta soup
A delicious traditional soup from Rome made with beautiful Romanesco broccoli. This soup is tasty, healthy and warming.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 327 kcal
Course:
Main Course , Soup
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.