Quick, Easy -N- Fast Broccoli and Pasta Soup Recipe

3 or 4 oz. pancetta, diced
2 garlic cloves, chopped
inch or two of hot red pepper flakes
1 bunch of broccoli, cut into small florets, the stem peeled and cut into pieces roughly the size of the florets
1 1/2 C. dry white wine
2 C. chicken broth
2 C. water
12 oz. small pasta for soup, such as cannolicchietti or Ave Maria
salt and pepper to taste
freshly grated pecorino or Parmesan cheese

Gently saute the pancetta in a soup pot until it begins to lightly brown and the fat begins to melt. Add the garlic and pepper flakes; cook for 1 or 2 minutes. Add the broccoli and wine. Cook over medium-high heat for 2 to 3 minutes, until the wine is reduced by about half.

Add the broth and water, bring to a boil, reduce heat and simmer for a few minutes, until the broccoli is just tender. This will produce a soft well- cooked broccoli, but if you prefer it al dente, remove it from the pan now and simmer the broth for 5 to 10 minutes.

Add the pasta to the soup and cook over medium-high heat until the pasta is just al dente, adding more water or broth as needed. Season with salt and pepper.

When the pasta is cooked, ladle the soup into bowls and top with a generous amount of grated cheese.

Serves 4 to 6.


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