Folks, it doesn't get much easier than this...

A recipe from one of my most-cherished cookbooks, Linda Frazier's Encyclopedia of Italian Cooking, for Zuppa di Broccoletti. 

It requires a simple list of healthy ingredients, that you may already have in your fridge at this moment.  It's light, tasty and refreshing.  But the best part?  On the Weight Watchers program, this delicious soup weighs in at a whopping ZERO points.  Did that wake you up?  Then read on...

Zuppa di Broccoletti
Makes 2 large or 4 appetizer servings

1 & ½ pounds broccoli florets and stems (stems pared of tough outer skin)
7 & ½ cups vegetable or chicken stock
freshly squeezed lemon juice to taste
kosher salt & freshly ground black pepper

In a large soup pot, bring the stock to a low boil. After removing the broccoli’s tough outer skin, chop the broccoli into small bite-sized pieces, and transfer all of it to the soup pot. Allow to cook, covered, for 30 minutes. After 30 minutes, turn off the heat, and transfer 2/3 of the soup into a blender or food processor. Puree until almost smooth, and return to the soup pot. Stir well, adding salt and pepper to taste. Add fresh lemon juice just before serving.

Broccoli and lemon do something wonderful to the tastebuds when combined.  The result is a zingy, light, refreshing soup that would be a perfect jut-got-home-from-work-and-need-something-before-dinner treat.  While my veggie-resistant husband has not yet graduated to a place where he could handle eating a green soup, I have gotten rave reviews on this soup from friends and family who aren't typically crazy about broccoli.  And me?  I love knowing I have a pot of this nutritious and low-calorie soup waiting for me at home in the fridge.

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