Broccoli Cheddar Pasta! Turning my favorite soup into a PASTA

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Ingredients:
1/2 lb pasta, shells or elbows work great
3 medium to large carrots, shredded (about 1 1/2-2 cups)
1/2 a yellow onion, chopped
2-3 cups broccoli cut into bite size pieces
2 cloves minced garlic
4 cups broth
4 oz shredded sharp cheddar
olive oil
salt and pepper to taste

Directions:
Heat a deep pan or a pot over medium high heat. Coat with a layer of olive oil, about 1 Tbs and add the onions and garlic. Season with salt and pepper and cook until the onions are translucent. Add in the shredded carrot, broccoli and pasta. Add enough broth to just cover the pasta. I used about 4 cups, you can always add more later if needed.

Bring it to a boil, then reduce it to a simmer and cover. Cook for the recommended time based off of your pasta, probably 8-10 min. In the last 4 minutes of cooking remove the lid and turn up the heat. The pasta should absorb most of the liquid while cooking. This will let excess liquid evaporate. You should still have some broth left in the pan, but just enough to make a sauce. Add additional broth or water if the pan gets too dry.

Once the pasta has finished cooking, remove it from the heat. Sprinkle on half of the cheese and stir in until it melts into the liquid. Add remaining cheese and mix well. Taste and add additional seasonings if needed. Enjoy!

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Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...