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1.
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Spray a heavy 3 to 4-qt pot.
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Add in extra virgin olive oil and heat over medium-low heat.
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Add in onion and celery and cook, stirring frequently, till vegetables are limp, 4 min (to develop flavor; add in a Tbsp.
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of broth to prevent scorching, if necessary).
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Add in broccoli, bell pepper, beans, broth, sage, sage and pepper and red pepper flkaes.
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Bring to a boil.
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2.
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Add in tubettini; bring to a boil.
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Reduce heat to medium high and cook, uncovered, till the pasta is barely al dente, about 7 min.
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Add in beans and herbs; continue cooking till pasta is cooked, about 5 min.
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Reduce heat to lowest setting; cover and keep hot before serving or possibly serve immediately.
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Transfer to bowls; sprinkle each with 1 tsp parmesan cheese and serve with crusty bread.
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TIP - I make broth in 1-qt batches from vegetable trimmings: carrot, leek/scallion greens, celery, green-bean tips, asparagus ends, etc.
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I add in tomatoes, better than bouillon mushroom base, garlic, parsley, thyme, bay, dill, fennel seed, peppercorns; steep till flavorful.
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Strain.
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The broth varies depending on the scraps and season.
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-pat
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NOTES : Tubettini, tiny tubular pasta, and broccoli are cooked together to create a light, nourishing soup which can be prepared in less than 30 min.
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REVIEW: Easy to prepare soup; light.
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The taste depends on the quality of the broth (see tip).
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Suggest slowly sweating the onion and celery to develop more flavor.
