1 lb. broccoli, fresh or frozen, coarsely chopped
1 c. vermicelli or fine noodles, broken
16 oz. can tomatoes, chopped and drained
2 cans chicken or vegetable broth
1 sm. onion, finely chopped
1 tbsp. butter
Salt and pepper to taste
2 tbsp. grated Parmesan cheese (optional)

Melt butter in a soup pot over medium heat; add onion and saute for 5 minutes. Add broccoli, tomatoes, broth, salt and pepper. Bring to a rolling boil; cover and simmer 15 minutes.

Uncover; stir pasta into soup. Bring back to boiling; cover and cook on medium heat for 10 minutes or until pasta is tender. (If desired, add cheese and stir until melted.) Serve hot. Yields 4 - 6 servings