Instructions: Bring onion, garlic, potatoes, stock, and broccoli stems to a boil in a large pot. Reduce heat and cook, covered, 10 minutes, or until the vegetables arre almost tender. Add broccoli florets and basil and cook, covered, another 10 minutes, or until the florets are tender.

Remove from heat. With a slotted spoon, remove the florets and place them on a plate. Puree half of the remaining mixture along with the navy beans and bean liquid in a blender or food processor. Return to the pot. Add the reserved florets. Over gentle heat, bring soup to a simmer. Season to taste with salt and pepper. Serve with croutons and/or cheese garnished.

Yield: 2 large entree or 4 to 6 first-course servings

Description:
"A hearty soup, thickened by a navy bean and potato puree, this is a meal in itself."

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