Written by A wonderfully savory and healthy soup – Comes together easily, too!
1/2 onion (chopped)
2 Tbsp EEVO (any olive oil will do)
3 cloves, garlic – minced
1 sprig of oregano
2 sprigs of thyme
1/2 head of broccoli – chop stems finely, bite size for the rest
1 15oz can of cannelli beans – Keep the liquid
3 C chicken stock with a tsp of parsley in it (vegetable stock can be used if preferred)
2 oz of your favorite dry pasta (a wheat shell or elbow fits nicely)
a small rind of parmesan cheese or a nice Tbsp of shredded
Saute the onion and the oil in a soup pot until clear – add garlic, herbs, broccoli – cook over moderate heat until the broccoli starts to soften (5-7 minutes). Add the beans and liquid, stock (and cheese rind if you have one) and simmer soup until it thickens – about 12 minutes, then add the pasta of your choice and cook until pasta is al-dente. Salt and pepper to taste – pass additional grated parmesan for a topping.
Note – you can always substitute dried herbs if fresh are not available. Just make sure the thyme and oregano are two to one. The parsley can be fresh or dried.
This recipe doubles easily for a group and reheats nicely the next day.
