Tomato-Broccolini Soup

{"handle":"tomato-broccolini-soup","title":"Tomato-Broccolini Soup","seoTitle":"Tomato-Broccolini Soup","ingredients":"

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small carrot, chopped
• 2 small ribs celery, finely chopped
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon dried oregano or marjoram
• Salt and pepper
• One can diced or whole fire-roasted tomatoes (28 ounces)
• One can stewed tomatoes (14.5-ounces)
• 2 cups chicken or vegetable stock
• 2 bunches broccolini, cut into 2 1/2-inch florets
• 8-10 basil leaves, torn
• Grated Pecorino Romano cheese, for topping
• Crusty bread, for serving

","preparation":"

In a medium soup pot, heat the EVOO, two turns of the pan, over medium heat. Stir in the carrot, celery, onion, garlic and oregano; season with salt and pepper. Cover the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the diced and stewed tomatoes and the chicken stock and bring to a simmer; cook until the vegetables are tender, about 20 minutes.\n\nMeanwhile, bring a large saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, 3-4 minutes. Drain.\n\nUsing an immersion blender, puree the soup. Stir in the broccolini and basil; season with salt and pepper. Serve with lots of cheese and bread.

","publishDate":"2009-10-31T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}