Puree of Broccoli Soup with Whole Wheat Pasta

• 2 stalks broccoli with large crowns
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 large celery stalk, diced
• 2 tablespoons unbleached white flour
• 1 large tomato, chopped
• 1/4 cup firmly packed chopped fresh parsley
• 2 teaspoons salt-free seasoning (see page 4 for brands)
• 2 cups rice milk, or as needed
• 1 cup small whole wheat shell or elbow pasta
• Salt and freshly ground pepper to taste
• 6 to 8 oil-cured sun-dried tomatoes, cut into strips for garnish

1. Finely chop the broccoli, then set aside about 1 1/2 cups of the florets.
2. Heat the oil in a large soup pot.
3. Add the onions, garlic, and celery and saute over medium-low heat until the onions are golden.
4. Slowly sprinkle in the flour, stirring it in until it disappears.
5. Add the chopped broccoli (except for the reserved florets), tomato, parsley, seasoning, and enough water to cover all but about 1/2 inch of the vegetables.
6. Bring to a rapid simmer, then lower the heat.
7. Cover and simmer gently for 15 to 20 minutes, or until the broccoli is tender but not overdone.
8. Remove from the heat.
9. Transfer the solid ingredients with a slotted spoon to a food processor or blender and puree, in batches if necessary, until smooth.
10. Stir back into the soup pot and add enough rice milk to give the soup a slightly thick consistency.
11. Or insert an immersion blender into the pot and process until pureed.
12. Let the soup stand off the heat while completing the last steps.
13. Cook the pasta in a separate saucepan in rapidly simmering water until al dente.
14. Drain and rinse briefly under cool water, then stir into the soup.
15. In the same saucepan, steam the reserved broccoli florets until bright green and tender-crisp.
16. Stir into the soup.
17. Return the soup to medium-low heat.
18. Adjust the consistency of the soup with more rice milk as needed, then season to taste with salt and pepper.
19. Let the soup remain on very low heat for another 5 minutes, then serve.
20. Garnish each serving with a few sun-dried tomato strips.
21. Per serving:
22. Calories: 158
23. Total fat: 6g
24. Protein: 3g
25. Fiber: 3g
26. Carbohydrate: 24g
27. Cholesterol: 0mg
28. Sodium: 56mg

stalks broccoli, extravirgin olive oil, onions, garlic, celery stalk, unbleached white flour, tomato, parsley, salt, rice milk, whole wheat shell, salt, tomatoes

Taken from www.epicurious.com/recipes/food/views/puree-of-broccoli-soup-with-whole-wheat-pasta-378944 (may not work)