Romanesco broccoli pasta soup; recipe from Rome.
This Romanesco broccoli pasta soup had me at the first spoonful! It is tasty healthy and warming. So perfect for the never-ending winter we are experiencing at the moment in Northern Italy!
Minestra di pasta e broccoli romani.
Once again Italian cuisine shows it’s mastery in taking simple seasonal ingredients and turning them into a dish you just can’t get enough of! I confess I had 2 bowls of this Romanesco pasta soup, one after the other. I would have had more, had there been room in my tummy!
An authentic pasta soup recipe from Rome.
This recipe comes from Lazio, particularly Rome, where traditionally it includes skate. This is a fish that’s not so easy to find here in Veneto, so I made it without, which many people do. However the original recipe dates back to the times when Friday was a day of fasting. In poorer households, housewives would make a soup with the week’s leftover dried pasta (often a mix of different kinds) and skate, which was a actually a cheap and unappreciated fish. I have read that Romanesco broccoli was added to the soup to give it more taste!
What is Romanesco broccoli?
Romanesco broccoli, also known as Roman cauliflower, has actually been grown in Italy since the 16th century. So it’s not, as some people think, a cross between a cauliflower and broccoli. The fabulous bright chartreuse colour and baroque ‘design’ described as a natural self-similar fractal make this member of the brassica family a really beautiful vegetable.
What is a self-similar fractal you may ask! In simple layman’s terms, it’s the same pattern repeated over and over again in different sizes in something that each part looks the same as the whole object. You can read more on fractals in Wikipedia but in short Romanesco broccoli is a natural work of art!
However, Romanesco broccoli isn’t just good looking. It has a delicious slightly nutty and delicate flavour and tastes a bit like something between cauliflower and broccoli. This also means it is great in both cauliflower and broccoli recipes. Here in Italy, Romanesco broccoli is served as a side dish with main courses or eaten with pasta or made into soup. It’s also used in soup with pasta together, like in this recipe for Romanesco broccoli pasta soup!
The Pasta.
Nowadays the pasta used in this soup is either broken up spaghetti or soup pasta such as ditalini, which is what I used. However, you can use any small pasta. In the days when this soup was traditional Friday fare, pasta was often sold loose, not in packets. The leftovers were used in soups like in this recipe. Today pasta is sold in packets, but most Italian pasta makers also sell packets of mixed pasta (pasta mista) which is popular for soups.
Other ingredients for Romanesco broccoli pasta soup.
Apart from the pasta and the Romanesco broccoli, this recipe has only a few other ingredients. There are slightly different versions of this soup, as there are with many old Italian recipes. Generally, when made with skate this soup also includes carrot, celery and onion which are used with the skate to make a broth first. In this much simpler version, the only other ingredients are potato, anchovies, fresh chili pepper, garlic and tomatoes. The pasta can be cooked in the soup or separately. I cooked it in the soup which I think also makes the soup slightly thicker because of the starch from the pasta.
If you have never eaten this unusual vegetable, then this Romanesco broccoli pasta soup is a great introduction to it. Although another great way to eat it is raw as a crudité. It makes for a great conversation starter as most guests are unlikely to have eaten it before! Then you can show off your knowledge and explain fractals to them!
If you do try this Romanesco broccoli soup recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
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Romanesco broccoli pasta soup
Ingredients
- 200 g spaghetti or ditalini (7oz) spaghetti needs to be broken into pieces
- 1 medium Romanesco Broccoli washed and cut into florets
- 2 garlic cloves peeled
- 1/2 fresh red or green chili pepper (peperoncino) cleaned of seeds and chopped into small pieces
- 5 anchovy fillets you can use salted or preserved in oil
- 2 potatoes peeled and cut into cubes
- 2 cups vegetable stock
- 200 g cherry tomatoes (7oz) washed
- 3-4 tbsp tomato passata You can use more passata if you don’t have fresh tomatoes
- salt to taste
- fresh parsley optional
- 30 g parmesan or grana cheese grated optional
- black pepper to taste
Instructions
- Heat two to three tablespoons of oil in a deep frying pan or skillet, add the peeled garlic cloves and let them soften.
- Add the anchovy fillets cut into pieces and let them melt, then add the chili pepper (peperoncino) cut into small pieces, cherry tomatoes and Romanesco broccoli florets. stir and cook for 5 minutes
- Add the potato pieces and tomato passata and two to three cups of water or vegetable stock.
- Continue to cook covered for 10 minutes and then add salt and pepperto taste and the pasta.
- Cook until the pasta and Romanesco broccoli are both still a little al dente (firm). Remove the garlic.
- Serve hot with a dash of extra virgin olive oil, grated Parmesan or grana, black pepper and chopped parsley as required.
Notes
Other recipes from Rome on The Pasta Project.
- Puntarelle pasta with burrata
- Pasta alla Papalina
- Spaghetti alla carbonara
- Bucatini or spaghetti Amatriciana
Veronika says
Hi Jacqui,
I very rarely make comments on-line but this recipe deserves a star! We love broccoli pasta/soup but often it can be watery and lacking flavour even with the addition of salt and cheese. It’s a bit like coffee without the crema 😉 However, this recipe has been foolproof and is delicious every time. Thanks you! (p.s. can’t access Romanesco broccoli but works fine with the usual variety).
Dick kessler says
Hi Jacqui happy holidays from Oceanside .ca. a few questions from a long time avid reader, where did you first see or find broccoli romani?, have you ever been to a bigoli festival? Although I have been to Vicenza I didn’t go far enough to Zane. I was in a rush to get to Cremona. Shortly after in Voghera getting refuge from the rain in a small hotel;I asked for the local favorite which turned out to be malfatti. Do you have any experience with that? Although my wife is from Glasgow she still enjoys my pasta dishes. I try to make my own from scratch with custom corzetti stamps from a friend in Liguria and my signature Jeannette with fluted edge
Jacqui says
Thank you for your comment Dick! And Happy New Year from Verona! Firstly re Romanesco broccoli, this is a vegetable that is very widely available here and is sold by most supermarkets and fruit and veg sellers when in season! However, I had never cooked it before moving to Verona. Re bigoli festival. I have actually never been to one but it’s on my list for this year. I think the one in Zane is the most well known but there are bigoli festivals held in some other towns/villages in Veneto for example Monterosso near Abano Terme in August, Carbonara di Rovolon near Padova in May and Ceneselli near Rovigo in also in August. The malfatti from the area where you were are almost identical to Tuscan gnudi also called malfatti! The main difference is the shape. I have a recipe for Tuscan gnudi here on the blog. How nice that you make your own corzetti! A corzetti stamp is alo on my to buy list!
Lathiya says
The weather here getting colder as days pass by and I need a bowl of good soup. Your’s look so comforting and delicious.
The Pasta Project says
Thank you, Lathiya. This recipe is good for the chilly and grey days!
Michelle says
I was given a few Romanesco today and came across this recipe, made the soup tonight and it was a hit. I think I will be making it often during cold winter days.
Jacque Hastert says
I love this delicious soup. It is hearty, healthy, and soul warming. I am making this soon. Very, very soon!
The Pasta Project says
Hope you have tried it and loved it, Jacque!
Stacey says
Such a beautiful recipe and all of those flavors sound amazing! A perfectly cozy and stunning soup!
The Pasta Project says
The romanesco broccoli is beautiful isn’t it!
Jo says
That’s one hearty, delicious soup. I looks filling and absolutely delicious. This recipe is so good!
The Pasta Project says
Thank you, Jo! It is perfect.
Paula Montenegro says
So unique, this pasta soup! I never had romanesco broccoli. This is a recipe I would love to try very soon, sounds simple and flavorful. Love that it has anchovies! Thanks for sharing.
The Pasta Project says
Thank you, Paula. I hope you get to try romanesco broccoli – it is so pretty and tasty!
Sara says
I’ve never known what to do with Romanesco broccoli, but I’m SO GLAD I found your recipe! this soup is so perfect for the cold weather, and the broccoli is just beautiful. Thank you!
The Pasta Project says
So happy that you found it Sara!
Amy Dong says
Love how you can opt to cook the pasta in the soup … definitely makes a thicker soup without having to add thickeners. The Romesco broccoli is awesome!
The Pasta Project says
I like it like that too Amy. I like a thicker consistency!
Denise says
This looks incredibly delicious! I love all the ingredients, this is definitely a winner in my book. Thanks for sharing.
The Pasta Project says
Thank you, Denise!
Kushigalu says
Such a lovely combination for soup. My family would love them. Will try this soon. Yummmy!
The Pasta Project says
Thank you, Kushigalu. Hope it’s a winner with your family!
Kelly Anthony says
My girls love broccoli AND pasta! This would be the perfect dinner combo for our family 🙂 So comforting and healthy at the same time. WINNER!
The Pasta Project says
Healthy and delicious is always good!
Carrie | Clean Eating Kitchen says
I bought some romanesco on a whim and so glad i found this recipe! A delicious soup full of flavor and so hearty!
The Pasta Project says
Perfect timing Carrie! This recipe is a perfect way to use it!
Jess says
Healthy soup with pasta in it!!! Sign me up! This recipe looks and sounds amazing and incredibly easy to make! YUM!
The Pasta Project says
It ticks all the boxes Jess!
Nart | Cooking with Nart says
Romanesco broccoli is almost too pretty to eat…almost! Love healthy, warming soups.
The Pasta Project says
It is really beautiful, but too tasty to save!
Simone says
Wow, that Romanesco broccoli is really unusual looking… and is definitely the star of your dish! I’m going to have to look for it around here & try it. Thanks for this great recipe!
The Pasta Project says
Thank you, Simone. I hope you find it and love it!
Jazzy's Mama says
This soup looks so hearty and delicious. I love, love, love Italian food!
The Pasta Project says
Thank you!
Yasmin says
Loved this great recipe! Delicious perfect for a cold night.
The Pasta Project says
Thank you, Yasmin! It is particularly good on chilly nights!