The slight bitterness of the broccoli di rape contrasts pleasantly with the sweetness of the garlic. The pasta makes the soup more substantial.
Recipe information
Yield
Makes 8 cups (2 liters); 8 first-course servings
Ingredients
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup (135 g) ditalini or other small pasta shape
1 medium bunch broccoli di rape, stems cut off, yellow and wilted leaves discarded, and tops and leaves sliced across into 1/2-inch (1-cm) pieces
fresh lemon juice, to taste
freshly grated Parmesan cheese, for serving
coarse salt, to taste, optional
freshly ground black pepper, to taste, optional
Preparation
Step 1
In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to a boil. Stir in the pasta and boil for 6 minutes.
Step 2
Stir in the broccoli di rape and return to a boil. Lower the heat and simmer until the broccoli di rape is tender, about 4 minutes. Remove from the heat and stir in the lemon juice to taste. Check the seasoning and add salt and pepper, if necessary.
Step 3
Pass grated cheese at the table.
Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan
