Minestra Di Broccoli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g bacon cubes
- 300 g broccoli, cleaned and cut into florets
- 1 tomato (s), peeled
- 1 liter meat broth
- 1 clove garlic
- 100 g spahetti
- some parsley
- 1 teaspoon lemon juice
- salt and pepper
- some parmesan, freshly grated
- 1 tablespoon clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Dice the skinned tomato. Peel off the garlic clove and also finely dice.
- In a large saucepan, leave the bacon cubes in the hot lard and fry them gently. Add the garlic, as well as the broccoli florets and sauté gently for about 2 minutes. Then add the diced tomatoes and season a little with salt and pepper. Then pour in the hot meat stock and let it boil briefly. Break the spagetti into pieces about 3 cm long, add to the broth immediately and cook everything together over low heat with the lid closed. This takes about 10 minutes.
- Then season the soup with lemon juice and salt and pepper. Weigh the parsley finely and serve with the freshly grated parmesan and the soup.
- A light white wine goes well with it.
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