1    Small carrot, sliced
1    Stalk celery, sliced
1    Small onion, chopped
1    Garlic clove, minced
1/2 ts Marjoram
1/4 ts Basil
1/2 c  Chicken or vegetable stock
2 c  Skim milk
2 c  Coarsely chopped broccoli
1/2 c  Cooked macaroni
Dash nutmeg
1 c  Low-fat yogurt (garnish)

Place carrots, celery, onions, garlic, marjoram, basil and stock in medium
size saucepan. Bring to boil, reduce heat, cover, simmer for 10 minutes.
Add the milk and broccoli. Return to boil, reduce heat, cover and simmer
for 5 to 7 minutes or until broccoli is tender. Add macaroni and nutmeg and
heat through. Remove some broccoli buds from the soup and set aside. Place
remaining soup in a blender and process on low speed, until the soup is
smooth. Return soup to pot with reserved broccoli buds and heat through.