Hearty sicilian broccoli soup in tomato broth recipe

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This traditional Sicilian recipe dates back many generations. This hearty soup has a smooth and rich flavor and can be completely changed by replacing the broccoli for cauliflower. Use the same instructions and ingredients below but replace the broccoli with cauliflower to create a completely different soup with a sweeter taste. Both are winners in our home!

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 1 Hour


  • 1 large size head of broccoli or cauliflower, keeping only the florets and their smaller stalks (remove the central stalk)
  • 6 cups of water
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, chopped
  • 1 cup of strained tomatoes or diced tomatoes (I prefer diced tomatoes to get that chunky tomato texture)
  • ¼ cup Parmesan cheese, grated
  • 175 grams gluten-free small pasta such as elbows or shells
  • 1 tablespoon of sea salt
  • pepper to taste
How to Make It
  1. Heat the oil in a large saucepan and add the garlic, cooking approximately one minute, or until just tender. Add the broccoli or cauliflower and sauté, covered, on medium-high heat until broccoli is just tender, stirring occasionally. This should take about 15 minutes.
  2. Add the water and diced or strained tomatoes. Add salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer uncovered for about 45 minutes to an hour. Stir occasionally. Add more salt if needed. You will most likely not want all the liquid to evaporate; the more the liquid evaporates the heartier and chunkier the soup. I always like to keep some liquid.
  3. Bring a large pot of well-salted water to a boil and cook the pasta per packagedirections. Drain.
  4. Add the pasta to the broccoli mixture and stir together.
  5. Top with cheese and serve.

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