Comforting Broccoli Soup

It's soup season, and this satisfying soup is good to have in your repertoire for a fast and nourishing meal. It's my new favorite.

1 tbsp. olive oil
1 pound kielbasa or smoked ham, in small chunks (I like to use Mr. Sausage from the Co-op's freezer section)
4 fat garlic cloves, chopped
1 - 14 1/2 oz can Muir Glen diced tomatoes, including juice
1 quart chicken broth
salt and pepper to taste
1 large bunch broccoli, about 1 1/4 lbs., stems peeled and chopped fine, florets chopped
1 tsp. red pepper flakes, optional
1/4 cup chopped Italian parsley
1/2 cup grated Parmesan cheese

In a heavy soup pot, heat the olive oil over medium heat and add the meat chunks. Sauté until lightly golden. Add the garlic and cook for 1 minute. Add the tomatoes and chicken broth, cover, and bring to a boil.

Add the broccoli pieces and return to the boil, then lower to simmer and cook, uncovered, 10 minutes or until the broccoli stems are tender. Ladle the soup into warm bowls and add a big pinch of hot pepper flakes if you like. Sprinkle parsley and Parmesan over each bowl and serve immediately.

A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome: rohlgren@moscow.com.

Copyright: Copyright on articles, recipes and images are jointly held by the Moscow Food Co-op and the respective contributors, except were otherwise noted.

Return to Recipe List

For additions or corrections to this page, please contact the Webmaster.