This is a traditional soup which may not be very exciting but that’s all right I suppose, because soup isn’t supposed to be ‘exciting’ now, is it? Nourishing, warming, soothing, comforting, healing, filling, satisfying … these are all adjectives that usually apply to soups. Pasta e broccoli is part-soup and part-pasta and it comes under the category of what I call “slurpy soups” … you know what I mean!
Get your broccoli and cut it into florets. Then put some water onto the boil and add a good amount of salt and when the water is rolling, throw the broccoli in and blanch for a few minutes (3-4 minutes say).
Leave the broccoli to cool down and then drain and set aside.
Prepare a soffritto, consisting of 1 carrot, 1 celery stick, 1 onion and/or a few cloves of garlic, and as much or as little pancetta cut into matchstick shapes. Drizzle some olive oil into a pan and then gently cook the veggies and pancetta, stirring now and then. This might take 5 minutes or slightly more. The heat is a low one, we don’t want to brown anything.
This soup requires a small sized pasta shape, it’s going to be eaten with a spoon after all. In order to get a good balance between the pasta and the soup itself, it is a good idea to consider 50-60g of pasta per person and 250ml of liquid per person. This is a rough gauge that I find very helpful.
Ladle the soup into your bowl ….