On low heat, sautee the onions and garlic in the olive oil for about 5 minutes - or until the onions start to sweat a little (stir frequently to be sure the garlic doesn't burn)
Add the chicken broth, tomatoes, celery and carrots
Let it simmer about 30 minutes
Add the broccoli and continue to cook for another 30 minutes
Add salt and pepper
Store the soup in Ramekins for a pack-and-go lunch, and top it with the shaved parmesan
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