White bean and Broccoli soup

Good Afternoon,

How is everyone today? Has anything wonderful happened?
I am having a fine Wednesday in central Kansas. It is a beautiful sunny day and I am sitting here talking to you!

The other day I made Ken Haedrich's white bean and broccoli soup. I have been making this for quite awhile now, I think it has been at least 6 years since I bought his book, Feeding the Healthy vegetarian Family. 
The way Ken writes transports you into his kitchen. Ken cooks right beside you, adding his insight into your food. He talks through his book and gives you the mental details only a foodie could enjoy. It is one of the first books that inspired me to try vegan foods and it is never far from my reach. I have been known to carry it with me on vacation, while riding the train to Chicago to spend time with my dad. Nothing like taking an old friend with you on a long tiring journey.
The emotional connectedness he reaches while talking about feeding his family is comforting and truly makes trying new foods an easy decision. I guess you could say I love this book. It's worn and dog earred pages soothes my restless soul, the dripped on and somewhat written over pages let me know that comfort is never far away.

Ken and his wife Karen have 4 children that they raised vegetarian. Karen is a vegan, and there are many vegan recipes in her that reflect her influences through his cooking. I recommend this book for anyone that is tired of the hyped up, over produced vegan cookbooks of the day and are looking for a laid back, lemonade in hand slow ride into comfort food.

Mary's white Bean, Broccoli, and Pasta Soup

1 c. dried white beans or great northern beans
1 large head broccoli
2 Tbls. olive oil
1 c. chopped onions
2 garlic cloves
6 cups potato broth or vegetable broth made with potatoes
1 tsp. dried basil
1 tsp. salt
freshly ground pepper to taste
1/2 lb. tagliatelle or other flat noodle, I use whole wheat or rice pasta

Soak your beans over night. the next day drain your beans and cover with fresh water by about 2 inches. Bring to a boil, reduce heat to a simmer and cover partially. Cook the beans at an active simmer for about an hour, until tender. Drain, reserve the bean water.
Cut the broccoli into flowerets, reserving the stalks. Peel and dice the stalks, setting aside both stalks and about 4 cups of flowerets.
Heat olive oil in a large soup pot. Stir in onions ans saute over medium high heat for about 5 minutes. Stir in garlic and broccoli and saute 2 minutes more over medium high heat.
Add the potato broth, beans, and 2 cups of the bean water to the pot. Simmer for 10 minutes over medium high heat, then stir in the basil, salt, and pepper. Simmer one minute more, then remove from heat. At this point the soup can sit at room temperature for up to one hour and in fact will benefit from the delay, Or you may proceed right away. Either way, begin-or continue- to heat the soup when you put on the water for the pasta. The trick is not to overheat the soup and bring the broccoli to mush.
Bring a lightly salted pot of water to a boil. Add the noodles and cook until tender according to package directions; drain. Put some noodles in the bottom of your soup bowls and cover with plenty of soup.
I serve this with a good hearty bread and a simple flavored olive oil dip.

This recipe is verbatim out if the book, except for my added description of what we eat with the soup.

I hope you try this and love it as much as our family does. It is hardy and light at the same time so I feel it can be served all year long. It is great reheated and lasts well in the freezer.

What is your favorite cookbook?

Until tomorrow,
Viv~