Garlic Soup with Fusilli & Broccoli
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
salt
or to taste |
|
| 6 | cloves |
garlic
minced |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | teaspoons |
olive oil
|
|
| ¼ | pound |
pasta, fusilli
|
|
| 1 | pound |
broccoli florets
broken into florets |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
croutons
garlic, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
salt
or to taste |
|
| 6 | cloves |
garlic
minced |
|
| 2.5 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
olive oil
|
|
| 113.4 | g |
pasta, fusilli
|
|
| 453.6 | g |
broccoli florets
broken into florets |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
croutons
garlic, for garnish |
*
|
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.
