Broccoli Soup with Sun-Dried Tomato Pesto

Makes 4 servings

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For the broccoli soup:

2 tablespoons olive oil

1 small yellow onion, diced

2 garlic cloves, minced

Pinch of red chili flakes

11/2 pounds broccoli, stems trimmed, peeled, and chopped, and crowns cut into bite-size pieces (reserve 2 cups florets)

1 cup drained chickpeas

3 cups water

1/2 recipe Sun-dried Tomato Pesto, see below (about 1/4 cup)

Salt and pepper, to taste

Parmigiano-reggiano or other sharp cheese, for serving, optional

For the sun-dried tomato pesto:

1/4 cup drained oil-packed sun-dried tomatoes

1/2 cup loosely packed fresh basil leaves

1/4 cup chopped walnuts, toasted

1/4 cup grated Parmigiano-reggiano or Parmesan cheese

Zest and juice of 1/4 lemon

3 tablespoons extra-virgin olive oil

1/2 tablespoon water

Salt and pepper, to taste

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1. To prepare the soup: heat olive oil in pot over medium heat. Add onion and saute 5-7 minutes, or until soft and translucent. Add garlic and chili flakes and saute 30 seconds, or until fragrant. Add broccoli stems and all but 2 cups of florets. Toss in chickpeas. Add 3 cups water, a generous pinch of salt, and heat until boiling. Reduce heat to simmer, cover, and cook 10-12 minutes, or until broccoli stems and florets are soft and easily mashed with a fork. Puree mixture in blender or using an immersion blender right in the pot. Return to pot and swirl in pesto (see instructions below).

2. Meanwhile, steam remaining florets in pot fitted with steamer basket or in shallow water for about 5 minutes, or until bright green and tender. Remove from heat and toss florets into soup. Season soup to taste with salt and pepper, and sprinkle with any desired cheese, if using.

3. To prepare the pesto: combine all ingredients in a food processor or blender and blend until smooth, scraping down sides as necessary. Alternatively, use a mortar and pestle for a coarser texture. Season to taste. Makes about 1/2 cup.

Per serving: 396 calories, 17 grams protein, 46 grams carbohydrates, 10 grams sugar, 19 grams fat, 3 milligrams cholesterol, 104 milligrams sodium, 14 grams dietary fiber.