Broccoli Soup

Ingredients

1/2 cup white beans, soaked over night in 2 cups of water
2 heads broccoli, tough stems discarded, cut into 2 inch chunks
4 tablespoons extra virgin olive oil plus more for garnish
2 medium yellow onions, diced
5 cups of vegetable stock, heated to boiling and kept hot
salt and pepper
1/2 cup of small pasta shapes
Grated Parmesan cheese or pecorino

Directions

Drain the white beans and rinse well. Cover with two cups of fresh cold water and bring to a boil. Lower the heat, add a teaspoon of salt, and simmer covered for about 30 minutes, until beans are tender but not mushy. Drain and toss with 2 tablespoons of good olive oil. Steam the broccoli in salted water until very tender. Set aside. Warm the remaining oil in a saucepan and add the onions. Cook until the onions are translucent. Add 2 cups of stock and cook until the onions are very tender. Add the broccoli. Heat through. Now you may puree the onions and the broccoli in the blender, if you choose. Add the rest of the chicken stock as needed, to thin the soup to the consistency of your choice. Season to taste with salt and pepper. Cook the pasta shapes in 2 cups of salted water until they are al dente. Drain well. Heat the broccoli soup and warm the white beans slightly. To serve the soup, put a spoonful of white beans and a spoonful of pasta in each bowl of broccoli soup. Sprinkle with grated Parmesan or pecorino cheese.

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