Zuppa di Broccoli

Wash the Broccoli thoroughly. Separate the florets and peel the tender stems, then chop both into small pieces.

Heat the Extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the Yellow onion and sauté gently until translucent, about 5-7 minutes. Add the sliced Garlic and cook for another 2 minutes until fragrant, being careful not to brown it.

Add the diced Potatoes and the chopped Broccoli to the pot. Stir well to coat the vegetables with the oil and aromatics.