- 400–500 g broccoli
- 200 g baby leeks, thinly sliced
- 2 stalks celery, thinly sliced
- 6 T olive oil
- 3–4 cloves garlic, crushed
- sea salt and freshly ground black pepper, to taste
- 4 cups vegetable stock
- 100 g long, thin pasta, broken into thirds
- 50 g pecorino Romano shavings, for sprinkling
- toasted ciabatta, for serving
1. Slice the broccoli.
2. Gently soften the leeks and celery in 2–3 T olive oil, keeping them pale. Add the broccoli with the remaining oil and cook, stirring, for 5 minutes. Stir in the garlic and a little seasoning. Pour in the stock and bring to a bubble.
3. Reduce the heat to low, cover and simmer gently for 20–25 minutes, until the broccoli is just cooked.
4. Meanwhile, cook the pasta and drain. Add to the broth. Check the seasoning. Sprinkle with pecorino and serve with the ciabatta.
Cook's note: There’s minimal effort in creating this flavourful broth. Just let it simmer while you get on with the business of the evening.
Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude