8 cups of chicken broth
4 cups of chopped fresh broccoli, including peeled stems
1 carrot, peeled and diced
1/2 cup of orzo or other tiny pasta
1/2 cup of chopped, drained, peeled, and seeded canned tomatoes
1/4 cup of grated Parmesan cheese
Freshly ground black pepper
In a large saucepan, bring the chicken broth to a boil. Add the broccoli, carrot and orzo. Cook over medium heat, stirring occasionally, until the pasta and vegetables are tender, about 15 minutes. Add the tomatoes and Parmesan cheese and simmer for 5 minutes longer. Ladle into soup bowls and top with a grinding of pepper.