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Garlic Soup with Fusilli & Broccoli

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

40 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
7 cups water
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1 each bay leaves
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1 teaspoon salt
or to taste
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6 cloves garlic
minced
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½ teaspoon thyme
dried
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2 teaspoons olive oil
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¼ pound pasta, fusilli
1 pound broccoli florets
broken into florets
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1 x black pepper
freshly ground, to taste
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¼ cup Parmesan cheese
grated
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2 tablespoons parsley leaves
fresh, chopped
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1 x croutons
garlic, for garnish
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Ingredients

Amount Measure Ingredient Features
1.7 l water
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1 each bay leaves
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5 ml salt
or to taste
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6 cloves garlic
minced
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2.5 ml thyme
dried
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1E+1 ml olive oil
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113.4 g pasta, fusilli
453.6 g broccoli florets
broken into florets
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1 x black pepper
freshly ground, to taste
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59 ml Parmesan cheese
grated
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3E+1 ml parsley leaves
fresh, chopped
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1 x croutons
garlic, for garnish
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Directions

Combine the water, bay leaf, and salt in a soup pot and bring to a simmer.

Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes.

Add the fusilli and broccoli, turn up the heat slightly, and continue to simmer, uncovered, until the fusilli is cooked al dente, about 10 minutes.

Note: If you want the broccoli to be crisper, add it to the soup five minutes after the fusilli.

Beat the eggs in a bowl and stir in the cheese and parsley.

Ladle some soup into the eggs and stir together.

Turn off the heat under the soup and stir the egg mixture into the soup pot.

Stir for a minute and serve, garnishing each bowl with croutons if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 582g (20.5 oz)
Amount per Serving
Calories 20422% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 737mg 31%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 21g
Vitamin A 71% Vitamin C 187%
Calcium 17% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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