Broccoli–Parmesan Soup

By maryannapearl

This creamy, satisfying soup employs an old Italian seasoning trick: adding a Parmesan rind during the simmering stage.
To round out the meal, serve with crusty whole-wheat bread and a fresh green salad.

Ingredients

• green onions, cut in half
• 4 celery ribs, cut into 3-inch-long pieces
• 3 cloves garlic
• 3 Tbs. olive oil
• 8 cups low-sodium vegetable broth
• 1 large crown broccoli (2 cups florets)
• 1 pkg. frozen cut Italian green beans (2 cups)
• ¾ cup elbow macaroni
• 1 bunch Italian parsley, coarsely chopped
• 1 Parmesan rind
• 1 6-oz. wedge Parmesan cheese, grated, rind reserved

Preparation

Step 1

1. Coarsely chop green onions, celery, and garlic in food processor. Heat oil in large pot over medium heat. Add onion mixture and pinch salt. Sauté 3 minutes, stirring occasionally. Add broth, and bring to a boil.

2. Add broccoli, green beans, macaroni, half the parsley, and Parmesan rind. Cook 10 minutes over high heat, stirring occasionally.

3. Remove Parmesan rind. Purée soup in small batches in food processor, and return to pot. Stir in pepper to taste.

4. Serve sprinkled with remaining parsley and a little grated Parmesan.