Tonight we ate dinner at my mother’s apartment so we could all enjoy a meal before heading off to Ash Wednesday service. My mother cooked White Bean and Broccoli Soup. It was relatively easy. Start by cutting up broccoli into small pieces and chopping 2 sweet onions. Heat some olive oil in a Dutch oven and then cook the onions for about 5-7 minutes, stirring frequently. Add some red pepper flakes to taste along with 5 garlic cloves and cook for 1 more minute. Add the broccoli and 1 teaspoon of sea salt. Cook for 5 more minutes, stirring constantly. Add 6 cups of water and a piece of Parmigiano-Reggiano cheese rind. Bring to a boil and cook for 3 minutes. Reduce heat and simmer for 20 minutes. Remove the cheese rind. Blend the soup in a blender/food processor. Return the soup to the pot and add 2 16-ounce cans of cannellini beans. Simmer for another 10-15 minutes. While the soup is simmering, rub some crusty bread with garlic and toast. Tear the bread into small pieces and place in individual bowls. Ladle the soup over the bread and enjoy! This was an amazingly delicious soup! Almost too good to enjoy on Ash Wednesday!