Romanesco broccoli pasta soup
A delicious traditional soup from Rome made with beautiful Romanesco broccoli. This soup is tasty, healthy and warming.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course, Soup
Cuisine: Central Italy, Italian, Rome & Lazio
Keyword: authentic Italian pasta recipe, Italian food, Italian recipe, pasta soup, Roman cuisine, Romanesco broccoli, soup
Servings: 4
Calories: 327kcal
- 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
- ½ 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 tablespoon 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
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.
Traditionally this soup is made with spaghetti broken into pieces or ditalini, but you can also use other types of soup pasta.
For a vegetarian version leave out the anchovies.They are there for their umami flavour. You can substitute them with umeboshi paste. Also use a vegetarian cheese as Parmigiano and grana are made with animal rennet.
Calories: 327kcal | Carbohydrates: 62g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 633mg | Potassium: 754mg | Fiber: 5g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 35mg | Calcium: 130mg | Iron: 2mg