Ingredients:

1 tbsp olive oil

1 cup white onion, diced

2 heads broccoli

1 clove garlic, minced

1 can (15-oz) northern beans, drained and rinsed

2 cups vegetable stock

4 sprigs fresh thymeSea salt, to taste

¼ cup pine nuts*

**Blood type B (secretor and non-secretor) swap for chopped almonds or walnuts

Instructions:

Heat 2 teaspoons olive oil in a large stockpot over medium heat, and sauté onion, 5 to 6 minutes.Trim woody stems off broccoli and discard. Rough chop broccoli. Add broccoli to the onions along with garlic, beans, stock, and thyme. Bring to a boil, reduce heat, and simmer for 15 minutes, until vegetables are tender and easily pierced with a fork but not falling apart.Puree soup using an immersion blender, or in batches using a stand blender. Soup should be thick and creamy, but easily run off a spoon. Add water or additional stock if you prefer a thinner consistency. Season with sea salt, to taste.