foodie.

Food for thought.

I fixed this GLUTEN FREE pinterest dish last night right quick like and have been immensely.  pleasantly. surprised. 

 

Whole Living, January/February 2011

• Yield Serves 4

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Ingredients

• 1 head broccoli (1 pound), cut into florets, stems thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, thinly sliced
• One 15-ounce can cannellini beans, drained
• 2 1/2 cups vegetable stock
• Kosher salt and freshly ground black pepper
• 1 tablespoon pine nuts, toasted
• 1/2 ounce shaved Parmesan, for serving

Directions

1. Steam broccoli florets and stems until tender
   and bright green, about 3 minutes. Let cool slightly.
   Reserve 1/2 cup florets for garnish.
2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
   Add beans and stock and bring mixture to a simmer.
   Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.

...

my version

Yes of course I added quinoa.