Tomato-broccolini Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 small carrot, chopped
• 2 small celery ribs, finely chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon dried oregano or 1 teaspoon marjoram
• salt
• pepper
• 1 (28 ounce) can diced fire-roasted tomatoes or 1 (28 ounce) can whole fire-roasted tomatoes
• 1 (14 1/2 ounce) can stewed tomatoes
• 2 cups chicken stock or 2 cups vegetable stock
• 2 bunches broccolini, cut into 2 1/2 inch florets
• 8 -10 basil leaves, chopped
• pecorino romano cheese, grated
• crusty bread, for serving

Recipe

• 1 in medium soup pot, heat the olive oil over medium heat; stir in the carrot, celery, onion, garlic, oregano.
• 2 season with salt and pepper.
• 3 cover the pot and cook, stirring occasionally, until slightly softened, about 5 minutes.
• 4 add the diced and stewed tomatoes and the chicken stock and bring to a simmer; cook until the vegetables are tender, about 20 minutes.
• 5 meanwhile, bring a large saucepan of salted water to a boil.
• 6 add the broccolini and cook until crisp-tender, 3-4 minutes;drain.
• 7 using an immersion blender, puree the soup.
• 8 stir in the broccolini and basil; season with salt and pepper.
• 9 serve with cheese and bread.