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Four Servings (Broth-type soup)
2 heads broccoli including florets, stems and most of the stalk 1 cup elbow macaroni 6-8 cloves garlic lightly crushed 2 tsp. salt Olive oil Fresh ground pepper 2 tbs. grated Romano-Pecorino cheese Cooking Instructions:
Cook heads of broccoli in two quarts of salted boiling water. Remove while still firm, set aside.
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