2 lbs. Broccoli
4 Tbsp. Sunflower Oil
1 Garlic Clove
1 Large Onion
1 Carrot
2 Tbsp. Tomato Paste
8 Cups Hot Water
½ lb. Whole Grain Linguine,
Thin Spaghetti, or Vermicelli
Vegan Parmesan Cheese.


Wash the broccoli.  Cut off flowerettes and
chop into little pieces.  
Slice the thick stem and then chop into small pieces.  
Chop the onion and garlic.
Sauté the onion and garlic in oil in a large soup pot,
until transparent.
Dilute tomato past in 1 cup hot water.  
Add to pot.  Bring to a full boil.
Add broccoli and cook for about 10 minutes,
until it is tender.
Add remaining hot water and bring to boil again.  
Add the pasta, breaking it into 1-inch lengths as it goes
into the pot.
Cook 5 minutes more until the pasta is al dente.
Sprinkle with Grated
Vegan Parmesan Cheese
and shredded carrot.