Puree of Broccoli Soup with Whole Wheat Pasta

Preparation

1. Step 1

   Finely chop the broccoli, then set aside about 1 1/2 cups of the florets.

   Step 2

   Heat the oil in a large soup pot. Add the onions, garlic, and celery and sauté over medium-low heat until the onions are golden. Slowly sprinkle in the flour, stirring it in until it disappears.

   Step 3

   Add the chopped broccoli (except for the reserved florets), tomato, parsley, seasoning, and enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes, or until the broccoli is tender but not overdone. Remove from the heat.

   Step 4

   Transfer the solid ingredients with a slotted spoon to a food processor or blender and puree, in batches if necessary, until smooth. Stir back into the soup pot and add enough rice milk to give the soup a slightly thick consistency. Or insert an immersion blender into the pot and process until pureed. Let the soup stand off the heat while completing the last steps.

   Step 5

   Cook the pasta in a separate saucepan in rapidly simmering water until al dente. Drain and rinse briefly under cool water, then stir into the soup. In the same saucepan, steam the reserved broccoli florets until bright green and tender-crisp. Stir into the soup.

   Step 6

   Return the soup to medium-low heat. Adjust the consistency of the soup with more rice milk as needed, then season to taste with salt and pepper. Let the soup remain on very low heat for another 5 minutes, then serve. Garnish each serving with a few sun-dried tomato strips.

2. Nutrition Information

   Step 7

   Per serving:

   Step 8

   Calories: 158

   Step 9

   Total fat: 6g

   Step 10

   Protein: 3g

   Step 11

   Fiber: 3g

   Step 12

   Carbohydrate: 24g

   Step 13

   Cholesterol: 0mg

   Step 14

   Sodium: 56mg