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Tomato-Broccolini Soup

November 2009

Tomato-Broccolini Soup

Marcus Nilsson enlarge

By: Rachael Ray

From: 30-Minute Meals »

Key:

These recipes can be made in 30 minutes or less.

Fast

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Good for You

4 Servings

Ingredients:

2 tablespoons extra-virgin olive oil (EVOO)
1 small carrot, chopped
2 small ribs celery, finely chopped
1 onion, chopped
3 cloves garlic, finely chopped
1 teaspoon dried oregano or marjoram
Salt and pepper
One 28-ounce can diced or whole fire-roasted tomatoes
One 14.5-ounce can stewed tomatoes
2 cups chicken or vegetable stock
2 bunches Broccolini, cut into 2 1/2-inch florets
8 to 10 basil leaves, torn
Grated pecorino-romano cheese, for topping
Crusty bread, for serving

Directions:

In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Stir in the carrot, celery, onion, garlic and oregano; season with salt and pepper. Cover the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the diced and stewed tomatoes and the chicken stock and bring to a simmer; cook until the vegetables are tender, about 20 minutes.
Meanwhile, bring a large saucepan of salted water to a boil. Add the Broccolini and cook until crisp-tender, 3 to 4 minutes. Drain.
Using an immersion blender, puree the soup. Stir in the Broccolini and basil; season with salt and pepper. Serve with lots of cheese and bread.

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