Description
A quick and nutrient-dense soup that combines the vibrant flavors of Romanesco broccoli, tomatoes, and pasta, perfect for busy weeknights.
Ingredients
Scale
- 200 g spaghetti or ditalini (7 oz)
- 1 medium Romanesco broccoli (washed and cut into florets)
- 2 garlic cloves (peeled)
- 1/2 fresh red or green chili pepper (peperoncino) (cleaned of seeds and chopped)
- 5 anchovy fillets
- 2 potatoes (peeled and cut into cubes)
- 2 cups vegetable stock
- 200 g cherry tomatoes (7 oz, washed)
- 3–4 tbsp tomato passata
- 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 and add the peeled garlic cloves to soften.
- Add the anchovy fillets, let them melt, then add the chili pepper, cherry tomatoes, and Romanesco florets, cooking for 5 minutes.
- Add the potato cubes and tomato passata, then add 2-3 cups of vegetable stock. Cook covered for 10 minutes.
- Season with salt and pepper, then add the pasta, cooking until both the pasta and Romanesco are al dente.
- Remove the garlic, serve hot with olive oil, grated cheese, black pepper, and parsley as desired.
Notes
Revive leftovers with hot stock and a squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 15mg