Garlic Broccoli Soup

1 Tbsp. olive oil
6 large garlic cloves, pressed or minced
1 small onion, finely chopped
1 medium carrot, cut into 1/4 in. dice
salt
freshly ground black pepper
6 C. chicken broth, preferably homemade
12 oz. broccoli crowns, cut into 1/2 in. pieces
6 oz. dried ditalini or tubetti pasta
water, optional
Parmesan cheese

Heat oil in a Dutch oven over medium heat. Add garlic and decrease heat to medium low. Cook for 5 min., stirring and adjusting heat so garlic does not brown.
Add the onion and carrot, increase the heat to medium and stir to coat. Season with salt and pepper to taste. Cook 5-6 min., until vegetables have softened.
Add the broth and broccoli. Once mixture starts to bubble around edges, cook about 10 min., until broccoli is tender.
Meanwhile, bring a medium pot of salted water to a boil. Add the pasta. Cook according to package directions and drain.
When broccoli is tender, use an immersion blender to process just until broccoli is chunky. Stir in cooked pasta. Taste, and adjust seasonings as needed. If soup is too thick, add water or more broth to get to desired consistency.
Top with shaved or grated Parmesan for garnish.