The closest I was ever to being a soup guy is when I was a kid, and that was only when I was sick. We would eat ‘glick glack’ soup, which if memory serves is what my Dad called it when he was a kid. It was essentially noodle soup, which is nice and perfect for my basic palate… This recipe though, isn’t that, and here’s why!

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 medium carrots, cut into 1⁄4-inch slices

– 3 garlic cloves, minced

– 6 cups vegetable broth, homemade (see Light Vegetable Broth) or store-bought, or water

– Salt and freshly ground black pepper

– 3 cups small broccoli florets

– 2 ounces angel hair pasta, broken into thirds

– 1 tablespoon minced fresh parsley

So start with a large soup pot, heat the oil over medium heat. Add the onion, carrots, and garlic. Then cover and cook until softened, for about 5 minutes. Add the broth and season with salt and pepper to taste, especially if you miss salt like I do. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes.

Add the broccoli and cook for 3 minutes, then bring to a boil and add the pasta. Cook until the pasta and broccoli are tender, about 5 minutes. Reduce heat to low, stir in the parsley, and simmer another minute or so to blend flavors before serving… Makes 4 servings.