by Janis Betz
3 C. cooked white beans (1 C. dry, soaked) or 2 cans (15 oz.) Great Northern white beans
2 C. onions, chopped
2 C. broccoli florets
broccoli stems, shredded or chopped
1 C. celery, chopped
6 C. vegetable broth
1 t. each sage, ground savory, basil, and thyme
2-3 t. sea salt
To make roux thickener:
1/4 C. organic butter
1/4 C. white spelt flour
In soup pot: sauté onions and celery for 5 minutes. Add 6 C. water with vegetable broth powder. Add chopped broccoli stems, beans, and spices. Bring to a boil, reduce temperature, and cook 20 minutes. Add broccoli florets and cook 10 more minutes.
To make the roux, melt the butter in a saucepan whisk in the spelt flour. Add soup broth slowly into the roux and whisk until medium thick. Then stir roux into soup.
