Broccoli And Shell Macaroni Soup Recipes

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

Steps:

• Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
• Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
• Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
• Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.

Steps:

• In a 3 to 4-quart saucepan, combine the olive oil, onion, garlic, celery, parsley, and marjoram; place over medium heat and saute, stirring frequently, until the celery and onion are beginning to color, about 10 minutes.
• Add in the tomatoes and their juices, breaking up the tomatoes with a wooden spoon or a potato masher; simmer briskly for 10 minutes.
• Meanwhile, cut the top of the broccoli into small florets, then peel the stems and cut them into 1/2-inch pieces; you should have about 5 cups.
• Add the broccoli, broth, salt (the amount will depend on the saltiness of the liquid you use), and pepper.
• Cover and bring to a boil; adjust heat and simmer briskly, partially covered, for 10 minutes, stirring once or twice.
• Stir in the shells and continue to simmer until shells are tender, 8-10 minutes, stirring a few times.
• Taste and correct seasoning , if necessary.
• Let rest 10 minutes, then serve in flat soup bowls and pass the grated cheese.

Steps:

• Bring a covered pot of water to a boil for cooking the pasta.
• Meanwhile, combine the garlic, onions, and oil in a soup pot and sauté on medium heat for 8-10 minutes, stirring regularly, until the onions start to caramelize.
• Add the wine or water and stir well.
• Cook until the liquid evaporates, 4 to 5 minutes.
• Add the red pepper flakes, broccoli, water, and salt.
• Cover and cook for 7 to 9 minutes, or until the broccoli is tender.
• When the pasta water boils, add the pasta and cook al dente, 8 to 10 minutes,
• Drain, and set aside.
• When the broccoli is tender, puree about 1/3 of the soup mixture in a blender until smooth and return it to the soup pot.
• Stir in the cooked pasta.
• Add a little water if you prefer a thinner soup.
• Top with grated cheese and serve.

Steps:

• Cook spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain., In a large bowl, combine soup and milk. Add the mushrooms, onion, water chestnuts, olives, salt, pepper and 1 cup cheese. Stir in spaghetti and broccoli. , Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.