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Broccoli and "butterfly" Soup
1/2 c. bow-shaped pasta
1 lb. broccoli, chopped
Salt to taste
4 c. chicken broth
1/2 c. Parmesan cheese, grated
Pepper to taste
Cook the pasta in boiling water until firm to the bite, about 12 minutes. Drain the pasta, reserving 2 cups of the liquid. Heat the chicken broth in a large saucepan; heat to simmering. Add the broccoli; cook, uncovered, over low heat, stirring occasionally, until very tender, about 10 minutes. Add the reserved 2 cups pasta cooking liquid, the cooked pasta and the grated cheese. Heat through, stirring, over low heat. Add salt and pepper to taste. Serves 6.
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