Ingredients
4ozdry elbow pasta,or small shape
1½cupsonion,chopped
1large carrot,chopped
1celery stalk,chopped
2garlic cloves,minced
1tbspsalted butter
2tbspflour
2½cupsfat-free low sodium chicken broth,or vegetable broth
1cupfat-free milk
pinchnutmeg
½tspdry mustard
salt and fresh pepper,to taste
2cupsbroccoli florets,chopped into small pieces
1½cups2% sharp cheddar,best to grate yourself
2tbspparmesan cheese
Preparation
Boil pasta in salted water according to package directions for al dente. Drain and set aside.
Chop onion, carrot, celery, garlic by hand or mini food processor.
In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour and fresh pepper to the pot and stir until smooth.
Slowly add chicken broth, milk, nutmeg, and dry mustard powder, whisking constantly.
Set heat to medium-low and let it come to a slow boil. Cover and cook on Low for about 10 to 15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
Cook for about 5 minutes, uncovered until broccoli is cooked. Remove from heat and wait until it stops boiling.
Add cheddar cheese a little at a time, mixing well until cheese melts.
Return the cooked elbows to the soup and mix well; adjust salt and pepper if needed.
