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SERVES: 4

INGREDIENTS:

4 cups chicken stock (see hints below)
3-4 large cloves garlic, peeled and thinly sliced
5-6 medium carrots, peeled and cut crosswise into 1/2-inch slices
approx. 5 cups bite size broccoli florets
2 well drained 15-ounce cans white beans (such as butter beans)
olive oil as needed

1 pound box whole wheat or whole grain pasta (or use regular pasta instead)

grated Parmesan cheese or Romano cheese for garnish
Red pepper flakes for garnish (optional)

PROCEDURE:

Add 4 cups of chicken stock to a large, heavy bottomed soup pot, and then add 3-4 large, thinly sliced cloves of garlic and bring it up to a simmer.

And, while it's coming up to a simmer, peel and thinly slice 5-6 carrots, and then add those to the pot as well.

At some point, take a minute to cut 5-6 cups of bite size broccoli florets and then, after the carrots have been simmering along for 4 minutes or so, and the water has come to a boil, add the pasta to the pasta to the boiling water.

The pasta will take about 9-10 minutes to cook and about half way through that, add the broccoli florets to the carrots. Add 2 well drained 15-ounce cans of white beans, turn the heat to medium high and put a lid on top to help steam the broccoli.

Drain the pasta when it's done and, while it's still nice and hot, add it back to the pasta pot with the heat off, and add a good splash of olive oil to help keep it from sticking together.

Once the broccoli is tender crisp, turn the heat off on that and add a good bit of extra virgin olive oil and it is time to eat.

Add some cooked pasta to the bowl, top with ladles of the broccoli, carrot and bean broth and finish with grated parmesan cheese.

HINTS:

I actually used a whole grain pasta, not strictly a whole wheat pasta. So, if you do use whole wheat pasta, it may take a little longer to cook.

Substitute vegetable stock instead of chicken stock for a vegetarian version.

Season to taste as needed.