–great Northern beans (dried; soak overnight)
–broccoli (one-half head, florets only)
–onion (one-half, medium)
–tomato (1, medium, chopped)
–potato (1, medium)
–garlic powder, basil, rosemary (bottled)
–salt and pepper
–chicken broth (non-fat, low sodium)
1 – Place two-thirds cup of great Northern beans (measured before soaking) in a slow cooker. Add one-half chopped onion, 1 chopped tomato, and 1 potato cut into 1-inch pieces. Season with salt, pepper, basil, rosemary, garlic powder, and olive oil. Add chicken broth to 1 inch above the vegetables. Cook on low for 5 hours; then add chopped broccoli, one-half head of florets, to the slow cooker. Cook for another hour, for 6 hours in all. When finished, keep setting on warm until time for dinner.
2 – Serve the soup as a first course. I also served dilled salmon, dilled potatoes, and shredded carrots with honey, ginger, and olive oil (for recipes, use the search box on this blog).
–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.