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Ingredients
3 Tablespoons olive oil
1 Onion, chopped
1 Garlic clove, minced
1 Celery stalk, chopped
2 Teaspoons parsley, chopped
1/2 Teaspoon marjoram
1/2 Teaspoon dry mustard
1/2 Teaspoon celery salt
1 (1 lb) Can diced tomatoes
1 (16 oz) Package frozen chopped broccoli
6 Cups chicken broth
1 Cup small macaroni shells
Salt & pepper to taste
Parmesan cheese, shredded
Instructions
In a 3 quart saucepan combine olive oil, onion, garlic, celery, parsley, marjoram, dry mustard and celery salt. Cook over medium heat until vegetables are tender. Add tomatoes with the juice; bring to a simmer and stir frequently for 15 minutes. Add the cut up broccoli and broth, season to taste and simmer for 10 to 15 minutes. Add the shells and simmer until shells are cooked, season to taste with salt & pepper. Serve topped with grated parmesan cheese.