Broccoli Spaghetti Soup

1. Bring a large pot of water to a boil. Stir in broccoli and salt and cook until just tender. Break up spaghettini and stir into the pot. Cook 8 to 10 minutes more, until pasta is al dente. Serve in bowls topped with a tablespoon of olive and some freshly ground pepper.

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Nutrient	Quantity
Total fats	54 g
Energy	477.36 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4109 g
Calcium, Ca	0.54 mg
Fatty acids, total saturated 22:0	0.0697 g
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Sodium, Na	1.08 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6777 g
Total lipid (fat)	54 g
Fatty acids, total saturated 16:0	6.0966 g
Choline, total	0.162 mg
Fatty acids, total saturated 18:0	1.0546 g
Fatty acids, total saturated 18:1 undifferentiated	38.4853 g
Betaine	0.054 mg
Iron, Fe	0.3024 mg
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 18:2 undifferentiated	5.2715 g
Fatty acids, total polyunsaturated	5.6824 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Vitamin K (phylloquinone)	32.508 g
Fatty acids, total saturated	7.4563 g
Fatty acids, total monounsaturated	39.3989 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	7.749 mg
Potassium, K	0.54 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Olive oil	0.25 cup	477.36	0	54
black pepper	0	0	0	0
spaghettini	1 package	0	0	0
head broccoli	1	0	0	0