| Serves 4
Per Serving
Protein 17g
Fat 24g
Carb 7.1g
|
1 tablespoon olive
oil
1 lb kielbasa or smoked ham, in small chunks
4 fat garlic cloves, chopped
1 can diced tomatoes, including juice
1 3/4 pints hot chicken stock
Salt and pepper to taste 1 large bunch broccoli, about 1 1/4 lb stems peeled and
chopped finely, florets chopped
1 teaspoon red pepper flakes, optional
1/2 oz chopped Italian parsley
1 oz grated Parmesan cheese |
In a Dutch oven or a
heavy soup pot, heat the Olive oil over medium heat and add the meat
chunks.
Sauté until lightly golden.
Add the garlic and cook for 1
minute.
Add the tomatoes and chicken stock, cover, taste for seasoning
and bring to the boil.
Add the broccoli pieces and return to the boil, then lower to a
simmer and cook, uncovered, for 10 minutes or until the broccoli
stems are tender.
Ladle the soup into warm bowls and add a big pinch
of hot pepper flakes if you like.
Sprinkle parsley and Parmesan over
each bowl and serve immediately.
|