Broccoli, Bean and Pasta Soup
2 lbs broccoli
1 1/2 tsp olive oil
2 cups chopped onions
8 cups reduced-sodium, defatted chicken broth
1 tbs dried basil
1 tbs kosher salt
1/4 tsp freshly ground black pepper, or more to taste
1 1/2 cups cooked cannellini or navy beans, drained and rinsed
2 cups small, shaped pasta
Cut off and discard the tough broccoli stems. Peel the remaining stalk.
Cut the tops into small florets and finely chop the peeled stems. Heat
the
oil in a heavy-bottomed soup pot. Add the onions and cook until softened
and golden, about 10 minutes. Keep the pot covered between stirrings.
Add
the broccoli, broth, basil, salt, and pepper and bring to a boil. Reduce
to a simmer and cook, uncovered, for 15 minutes. Allow to cool. Puree
half
of the soup. Return it to the pot, bring back to a simmer, and add the
beans and pasta. Heat through for about 10 minutes. Serves 8.
(from 1,000 Lowfat Recipes by Terry Blonder Golson)
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