Garlic Soup with Fusilli and Broccoli
7 cups water 1 bay leaf 1 teaspoon salt -- or to taste 6 cloves garlic, minced or put through press 1/2 teaspoon dried thyme OR 1 teaspoon fresh thyme leaves 2 teaspoons olive oil
Ingredients
- 7cupwater
- 1bay leaf
- 1teaspoonsalt -- or to taste
- 6clovegarlic, minced or put through press
- 1/2teaspoondried thyme
- 2teaspoonolive oil
- 1/4poundfusilli -- about 1-1/2 cups *
- 1poundbroccoli, broken into florets
Directions
- 1
7 cups water 1 bay leaf 1 teaspoon salt -- or to taste 6 cloves garlic, minced or put through press 1/2 teaspoon dried thyme OR 1 teaspoon f
- 2
Combine the water, bay leaf, and salt in a soup pot and bring to a simmer
- 3
Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes
- 4
Add the fusilli and broccoli, turn up the heat slightly, and continue to simmer, uncovered, until the fusilli is cooked al dente, about 10 m
- 5
Note: If you want the broccoli to be crisper, add it to the soup five minutes after the fusilli
- 6
I added broc about 3 min after fusilli.] 2
- 7
Beat the eggs in a bowl and stir in the cheese and parsley
- 8
Ladle some soup into the eggs and stir together