* Stems cut off and yellow and wilted, leaves discarded and tops and leaves sliced across into 1/2-inch (1-cm) pieces Broccoli Raab is also known as broccoli rape, broccoli di rapini, rapini, or Chinese flowering cabbage. It is slightly bitter. If you cant find it, or dont like it, try another strong green such as mustard greens or kale. Garlic Broth: Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Dont let the garlic brown. Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste; or use as a stock. In a medium saucepan, combine the garlic broth, salt, and pepper. Bring to a boil. Stir in the pasta and boil for 6 minutes. Stir in the broccoli raab and return to a boil. Lower the heat and simmer until the broccoli raab is tender, about 4 minutes. Remove from the heat and stir in the lemon juice to taste. Check the seasoning and add salt and pepper, if necessary. Pass grated cheese at the table Makes 8 cups (2 liters); 8 first-course servings. NOTES : A flavorful base for meatless soups, particularly vegetable and bean, this broth works wonderfully in all recipes on this page. You can also eat the broth on its own ("Its a wonderful hangover cure, should anyone need to know," Kafka says) The slight bitterness of the broccoli de rape contrasts pleasantly with the sweetness of the garlic. The pasta makes the soup more substantial. Recipe by: Soup: A Way of Life, Barbara Kafka Posted to EAT-LF Digest by "Ellen C." on Jan 18, 1999,