Italian Broccoli Parmesan Soup

Italian Broccoli Parmesan soup: cozy, comforting, healthy and delicious.

This is what I imagine an Italian grandmother would make for lunch. Very few ingredients, no cream, no frills, just simple and full of flavour (and covered in shaved parmesan).

Ingredients:

1 large head of broccoli (or 2 medium bunches)
1 onion
3 cloves garlic
3 tbsp olive oil + 1-2 knobs butter
Onion powder, garlic powder, S&P, red pepper flakes (optional)
Fresh thyme
1 box of stock
2 cups water
1 cup small pasta (orzo, ditalini, or anelli siciliani)
1 lemon
Parmesan

Preparation:

1. In a large pot over medium heat add some olive oil and butter. Once melted, add in 1 diced onion and stir.

2. Add in chopped broccoli stems, then florets, and then your seasonings. Add in roughly chopped garlic and cook for 5 minutes.

3. Add stock, water, fresh thyme, and bring to a bubble. Simmer (covered) for 25 minutes.

4. Use either a potato masher or an immersion blender to lightly blend the soup together. I don’t like it too smooth for this soup. Add in small pasta and continue to cook according to pasta package directions.

5. Add ½ or the full lemon (depending on your preference), taste, and adjust seasonings as necessary.

Finish with shaved parmesan and black pepper.