January is NATIONAL SOUP MONTH, so we thought we would share a delicious soup recipe just in time to make this chilly weekend!

4 oz dry elbow pasta or small shape
1 1/2 cups onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp salted butter
2 tbsp flour
2 1/2 cups fat free low sodium chicken broth, or vegetable broth
1 cup fat free milk
pinch nutmeg
1/2 tsp dry mustard
salt and fresh pepper to taste
2 cups about 10 oz broccoli florets, chopped into small pieces
1-1/2 cups 2% sharp cheddar, best to grate yourself
2 tbsp Parmesan cheese

1. Boil pasta in salted water according to package directions for al dente. Drain and set aside.
2. Chop onion, carrot, celery, garlic by hand or mini food processor.
3. In a large soup pot, melt saltd butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
4. Add flour and fresh pepper to the pot and stir until smooth.
5. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
6. Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
7. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
8. Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
9. Add cheddar cheese a little at a time, mixing well until cheese melts.
10. Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
11. Eat right away so the pasta doesn’t absorb all the broth.