Floret Soup - cooking recipe

Ingredients

2 Tbsp. butter
2 cloves garlic, crushed
3/4 lb. broccoli, cauliflower florets
1/2 c. dried pastina
5 c. vegetable broth
salt and pepper to taste (I use freshly ground pepper)

Preparation

Melt butter in a large saucepan and saute the garlic for about 2 minutes.
Add the tiny florets, garlic and cook for about 5 minutes, stirring occasionally until tender.
Stir pastina into the florets mixture.
Cook for 1 to 2 minutes, then add the vegetable broth and season with salt and pepper, cover and bring to a boil.
Simmer for about 10 minutes, until pastina is cooked and the florets have softened.
Serve with warm fresh bread. Serves 4 to 6.