Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Extra-virgin, full-flavored 5 c Fresh broccoli florets and
-olive oil -peeled stems cut into 1/2
1 c Finely chopped onion -inch pieces, about 1 lb
3 lg Garlic cloves, chopped or 6 c Chicken broth, beef broth
-sliced -or water
3/4 c Finely chopped celery rib Coarse sea salt to taste
2 tb Finely chopped parsley 1/2 ts Freshly ground pepper
-leaves -or to taste
1/2 ts Dried marjoram 1 c Small macaroni shells
1 cn (16-oz) plum tomatoes and 1/3 c Freshly grated Pecorino
-juice -Romano cheese

In a 3-to 4-quart heavy-bottomed stockpot over medium heat, saute
olive oil, onion, garlic, celery, parsley and marjoram, stirring
frequently until the celery and onion begin to color, about 10
minutes.

Add tomatoes and juice, breaking up the tomatoes with a wooden spoon,
and simmer, stirring occasionally, for 10 minutes.

Add broccoli, broth, salt and pepper to pot, cover and bring to a
boil. Adjust heat and simmer, partially covered for 10 minutes,
stirring occasionally.

Stir macaroni shells into mixture and continue to simmer uncovered,
stirring occasionally until shells are tender, about 8 to 10 minutes.

Taste soup and correct seasoning with salt and pepper if necessary.

Remove stockpot from heat, cover and allow soup to rest 10 minutes
before serving. Serve with a bowl of freshly grated Pecorino Romano
cheese. Serves 3 to 4.

House Beautiful/February/94 Scanned fixed by DP GG

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