Garlic and Broccoli Soup

1/4 cup olive oil2 cups garlic, chopped, see note1 cup dried Italian seasoning blend16 ounces fresh broccoli florets, no stems8 cups chicken broth1 pound rotini2 cans (16 ounces each) mixed vegetables or freshRomano cheese, optionalDried red peppers, optionalIn large stock pot add oil, garlic and Italian seasoning and begin to simmer, (do not brown). Stir in broccoli. Add chicken broth and increase heat to bring to a fast boil.Add vegetables and rotini; reduce heat to low and simmer for 1 hour. (Broccoli will break up.) If soup gets too thick add more chicken broth.Best served the next day with bread. Top with shredded Romano cheese and dried red pepper to serve.Serves 24.Cook's note: I use jarred chopped garlic. Soup can be frozen.Nutrition values per serving: 150 calories, 6 g fat (1 g saturated), 14 g carbohydrates, 1 g fiber, 3 g protein, 0 cholesterol, 196 mg sodium.