recipe of the day–broccoli bottoms soup

It’s gray November in Portland, and my soup cravings are in full flower.  One of the things I like best about making soup is the feeling of creating something from virtually nothing.  This recipe makes for a satisfying, tasty soup using a part of the broccoli that most people throw away.

BROCCOLI BOTTOMS SOUP

one half pound pasta

one and a half teaspoons salt

3 broccoli stalks, trimmed and sliced crosswise about one eighth inch thick (or however many stalks makes up 3 cups)

2 cups large white beans (lima, cannelllini, fava, etc.), cooked

2 cloves garlic, minced

2 T olive oil

1 healthy sized clump fresh parsley, minced

chicken broth as needed

black pepper and additional salt to taste

lemon slices and grated parmesan for garnish

Cook pasta until al dente, approximately 8 minutes.  Pour off approximately two-thirds of the water, return pan to heat and add the salt.  Add broccoli and beans.  REduce heat to simmer, cover and simmer for approximately 10 minutes.  Meanwhile, lightly saute garlic in olive oil.  Remove approximately one cup of soup and puree with immersion blender.  Adjust salt and pepper to taste.  If more liquid is needed, add chicken broth until desired texture is reached.  Garnish with lemon, parmesan, garlic oil, and parsley.