A creamy, quick-cooked blend of broccoli, cheddar, and ditalini pasta for a warm satisfying meal.
# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 4 cups broccoli florets, chopped small
05 - 1 medium carrot, peeled and diced
→ Pasta
06 - 1 cup ditalini pasta
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1 cup whole milk
→ Dairy
09 - 2 cups sharp cheddar cheese, grated
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ¼ teaspoon smoked paprika (optional)
14 - Pinch of ground nutmeg (optional)
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and carrot and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently.
03 - Add broccoli florets and continue cooking for 2 minutes.
04 - Pour in the vegetable broth and bring the mixture to a boil.
05 - Add ditalini pasta, reduce heat to a gentle simmer, and cook uncovered for 8 to 10 minutes, stirring occasionally, until pasta is al dente and broccoli is tender.
06 - Lower heat to low. Stir in milk and butter, then gradually add grated cheddar cheese, stirring constantly until cheese is melted and soup attains a creamy consistency.
07 - Season with salt, black pepper, smoked paprika, and nutmeg to taste. Simmer for another 2 to 3 minutes, stirring occasionally.
08 - Adjust seasoning if necessary and serve hot, garnished with extra cheddar or black pepper as desired.
