INGREDIENTS

INSTRUCTIONS

Stems cut off and yellow and wilted, leaves discarded and tops and
leaves sliced across into 1/2-inch (1-cm) pieces  Broccoli Raab is also
known as broccoli rape, broccoli di rapini,  rapini, or Chinese
flowering cabbage. It is slightly bitter. If you  can't find it, or
don't like it, try another strong green such as  mustard greens or
kale.  Garlic Broth:  Cut the garlic cloves in half lengthwise and, if
necessary, remove the  green germ growing through the center.  In a
medium saucepan, heat the oil over low heat. Stir in the garlic  cloves
and cook, stirring often, until the outside of the garlic is
translucent and cloves are soft, about 20 minutes. Don't let the
garlic brown.  Pour in 9 cups (2.25 liters) water. Bring to a boil.
Lower the heat  and simmer, uncovered, for 40 minutes. The garlic will
be very  tender. To eat the broth on its own, season with salt and
pepper to  taste; or use as a stock.  In a medium saucepan, combine the
garlic broth, salt, and pepper.  Bring to a boil. Stir in the pasta and
boil for 6 minutes.  Stir in the broccoli raab and return to a boil.
Lower the heat and  simmer until the broccoli raab is tender, about 4
minutes. Remove  from the heat and stir in the lemon juice to taste.
Check the  seasoning and add salt and pepper, if necessary.  Pass
grated cheese at the table  Makes 8 cups (2 liters); 8 first-course
servings.  NOTES : A flavorful base for meatless soups, particularly
vegetable  and bean, this broth works wonderfully in all recipes on
this page.  You can also eat the broth on its own ("It's a wonderful
hangover  cure, should anyone need to know," Kafka says) The slight
bitterness  of the broccoli de rape contrasts pleasantly with the
sweetness of  the garlic. The pasta makes the soup more substantial.
Recipe by: Soup: A Way of Life, Barbara Kafka  Posted to EAT-LF Digest
by "Ellen C." <ellen@brakes.elekta.com> on  Jan 18, 1999, converted by
MM_Buster v2.0l.

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