2 bunches broccoli
pinch of salt
pinch of pepper
carrots
celery
mushrooms
1 fresh tomato
1 onion
1 1/2 c. virgin olive oil
1 c. chicken broth
1 lb. box pasta

Cook pasta until al dente. Cut vegetables into small pieces and break apart broccoli. Sauté carrots, celery, mushrooms, tomato and onion in virgin oil. Add broccoli, salt and pepper. Add chicken broth. Simmer for 5 more minutes. Combine with pasta and serve with sprinkles of Parmesan cheese and parsley.