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garlic salt broccoli florets extra-virgin olive oil freshly ground black pepper beef bouillon cube Pasta
Viewed: 70 - Published at: 9 years agoIngredients
- 2 medium cloves garlic
- Salt
- 3/4 pound broccoli florets
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
- 1 large beef bouillon cube
- 6 ounces short tubular pasta, or other dried small pasta shape for soup, such as ditalini or small shells
Method
- Fill a pot with water that will accommodate the broccoli and place over high heat.
- Peel and finely chop the garlic.
- When the water is boiling, add 1 teaspoon salt and put in the broccoli.
- Cook until tender, about 5 minutes after the water comes back to a boil.
- Drain the broccoli and set aside.
- Put the garlic and olive oil in a 4- to 6-quart soup pot and place over medium-high heat.
- After the garlic begins to sizzle, add the cooked broccoli.
- Season with pepper and lightly with salt and saute for about 5 minutes.
- Stir periodically with a wooden spoon, using it to mash the broccoli into small pieces.
- When the broccoli has finished sauteing, add 4 cups water and the bouillon cube and raise the heat to high.
- When the water begins boiling, add the pasta and cook covered over medium heat until the pasta is al dente.
- Serve hot.
