Cauliflower Soup with Whole Wheat Ditalini

Cauliflower Soup with Whole Wheat Ditalini is a comforting and nutritious soup that combines the subtle flavors of cauliflower with the hearty texture of whole wheat ditalini pasta. This soup is packed with vitamins, fiber, and antioxidants, making it a healthy choice for a satisfying meal.

Serves 4

INGREDIENTS:

• 3 large garlic cloves
• ¼ cup extra-virgin olive oil
• 1 small cauliflower (about 1 pound), trimmed, cored, and cut into bite-size pieces
• Salt
• 3 cups Rich Vegetable Broth or chicken broth
• 1 cup whole wheat ditalini or tiny shells
• 2 cups water
• Freshly ground pepper
• 2 tablespoons chopped fresh parsley
• ½ cup freshly grated Pecorino Romano

INSTRUCTIONS:

1. In a large saucepan, cook the garlic in the oil over medium heat for 1 minute, or until lightly golden.
2. Add the cauliflower and salt to taste and cook, stirring, for 2 minutes, or until it is coated with the oil.
3. Add the broth, bring to a simmer, and cook for 5 minutes.
4. Stir in the pasta and water and cook for 10 minutes, or until the pasta is tender.
5. If the soup is too thick, stir in more water.
6. Season with pepper to taste.
7. Add the parsley and ¼ cup of the cheese.
8. Serve sprinkled with the remaining ¼ cup cheese.