This soup is a complete meal and needs only a chunk of gorgeous bread.
Prep time: 10 mins. Cooking time: 25 mins.
1 tin cooked cannellini or haricot beans
4 tbsp olive oil
1 head broccoli
6 cloves garlic
2 pints chicken or, if you want the recipe to be vegan/vegetarian, use vegetable stock
3 cups small pasta (gluten-free if possible)
1 tsp oregano
2 tsps dried thyme
Salt & pepper to taste
Chop onion roughly and cook very slowly in a large pan over a low heat in the oil until it turns soft and golden.
Chop the useable part of the broccoli stalk into small pieces and add them to the onion.
Break up the rest of the broccoli head into 2-inch pieces and set to one side.
Put the stock, cannellini/haricot beans and pasta into the pan and bring to the boil. Simmer for 10 minutes.
Meanwhile chop or crush the garlic and let it sit for 10 minutes.
Add the broccoli, herbs and garlic, cooking for a further 5-10 minutes until the pasta is soft and the broccoli tender. Add salt and pepper to taste.
Serve with chunks of crusty bread.