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
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.
Broccoli Noodle Soup