Best Pasta And Cauliflower Soup Federica Recipes

Ww 2 Pt. Pasta and Cauliflower Soup image

Provided by Nif_H

Categories Clear Soup

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 8

cooking spray (I use olive oil in a spritzer)
1/2 cup carrot, cut into very small cubes
1/2 cup onion, finely chopped
2 cups cauliflower florets, fresh
4 cups chicken broth
3 ounces small shell pasta, spinach preferred
1 tablespoon fresh basil, chopped (I've only used dry) or 1 teaspoon basil, dried (I've only used dry)
black pepper, freshly ground to taste

Steps:

Spray large saucepan with cooking olive oil spray or nonstick spray. Saute carrot and onion 3 minutes over medium heat, until just tender, stirring occasionally. Do not brown! Add cauliflower and chicken broth; cover and simmer for 10 minutes.
Stir in shells & basil and bring to a low boil. Cook 15 minutes, or until shells are just tender. Sprinkle each serving with pepper to taste.

Nutrition Facts : Calories 146.4, Fat 1.9, SaturatedFat 0.5, Sodium 775.8, Carbohydrate 23, Fiber 2.5, Sugar 3.9, Protein 9.1

Pasta and Cauliflower Soup image

Provided by Barb in WNY

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup carrot, slice
1/2 cup onion, chopped
2 cups cauliflower florets
4 cups water
3 cups small shell spinach pasta
1 teaspoon dried basil
1/2 teaspoon salt
1 tablespoon romano cheese
1 teaspoon romano cheese
1/8 teaspoon black pepper, freshly ground

Steps:

Nutrition Facts : Calories 58.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 2.6, Sodium 356.1, Carbohydrate 6.3, Fiber 1.9, Sugar 2.6, Protein 2.2

Pasta and Cauliflower Soup Federica image

Provided by Paul Bartolotta

Yield Makes 6 first-course servings

Number Of Ingredients 6

2 quarts chicken stock (page 303; not canned broth)
1 teaspoon fine sea salt
2 1/2 pounds cauliflower (preferably Romanesco), cut into 1-inch-wide florets
1/4 pound spaghetti, broken into roughly 1 1/4-inch pieces
1/2 cup extra-virgin olive oil (preferably Sicilian)
2 ounces finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano (1 cup)

Steps:

Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.
Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water).
Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.