Broccoli and Macaroni Soup

    1. In a 3- to 4-quart saucepan, combine the olive oil, onion, garlic, celery, parsley, and marjoram. Place over medium heat and saute, stirring frequently, until the celery and onion are beginning to color, about 10 minutes.

    2. Add the tomatoes and their juice; break up the tomatoes with a wooden spoon or a potato masher, then simmer briskly for 10 minutes.

    3. Meanwhile, cut the top of the broccoli into small flowerets, then peel the stems and cut them into 1/2-inch pieces. You should have about 5 cups.

    4. Add the broccoli, the broth or water, the salt (the amount will depend on the saltiness of the liquid you use), and pepper. Bring to a boil. Adjust heat and simmer briskly, partially covered, for 10 minutes, stirring once or twice.

    5. Stir in the shells (or other macaroni) and continue to simmer until shells are tender, 8 to 10 minutes, stirring a few times.

    6. Taste and correct seasoning if necessary.

    7. Serve immediately in flat soup bowls and pass the grated cheese.

Advance preparation: Should be made just before serving. If need be, however, cook through step 4, then hold up to an hour before proceeding.