Ingredients
2 Tbsp EVOO
1/2 Tbsp Traditional Balsamic Vinegar
1 small onion, diced
2 cloves garlic, minced
8 Cups vegetable broth
2 Cups broccoli, chopped small
1 tsp dried basil
1/4 tsp thyme
1 can of white navy beans
1 1/2 Cups pasta, check our Pasta Page for small pasta options
Salt & pepper, to taste
Directions
Heat the EVOO on medium-high heat. Add the onion & sautee until softened.
Add the garlic and a splash of the veggie broth to deglaze the pan. Add the rest of the veggie broth, basil, thyme, and broccoli & bring to a boil. Cook until the broccoli has softened.
Add the pasta and cook until it turns al dente (not too hard, not too soft).
Serve with crusty bread cubes or shredded cheese.
