Broccoli and Elbows Soup with Garlic Butter Croutons

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

3. 3

   Place the cubed whole wheat bread in a mixing bowl. Pour the garlic butter over the bread cubes and toss to coat evenly.

4. 4

   Spread the coated bread cubes on a baking sheet and bake for 10-12 minutes, turning once, until golden and crisp. Remove and set aside.

5. 5

   In a large pot, bring the vegetable broth to a boil over medium-high heat.

6. 6

   Add the broccoli florets and cook for 5 minutes until just tender.

7. 7

   Add the elbow macaroni, salt, and black pepper to the pot. Stir well and cook for 8-10 minutes, or until the pasta is al dente.

8. 8

   Taste and adjust seasoning if needed.

9. 9

   Ladle the soup into bowls and top each serving with the garlic butter croutons.

10. 10

    Serve hot and enjoy your Broccoli and Elbows Soup with Garlic Butter Croutons!