Notes: Buy brown-rice pasta at a health food store. Cut vegetables 5 to 6 inches long and the width of spaghetti with the julienne blade on an Asian shredder or mandoline. Or make long shreds with the wide tooth of a grater.
1 cup julienned or shredded carrot
3/4 cup julienned or shredded green zucchini skin (optional)
3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional)
1 1/2 cups vegetable broth
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced turnip
1/4 cup diced peeled russet potato
1 can (15 oz.) small white beans
1 cup tightly packed fresh basil leaves
4 cloves garlic
12 ounces brown-rice spaghetti or whole-wheat spaghetti
2 cups broccoli florets
3/4 cup diced tomato
Lemon wedges (optional)
How to Make It
Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.
In a 3- to 4-quart pan over high heat, bring broth, onion, celery, turnip, and potato to boiling. Reduce heat, cover, and simmer until potato is tender to bite, about 6 minutes. Add half the beans and their liquid; return to simmering, then cook, covered, for 5 to 10 minutes to blend flavors. Keep warm and set aside.
In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.
Cook pasta, uncovered, in 4 quarts boiling water and 1 tablespoon salt until almost tender to bite, about 5 minutes; after 3 minutes, add broccoli. Stir in julienned vegetables and boil until just tender to bite, about 1 minute. Drain, rinse with hot water, remove broccoli, and keep foods warm.
Stir basil mixture into broth mixture. Spoon into 4 wide, rimmed dinner plates. Mound pasta in the center. Scatter tomato and broccoli around plate rims. Offer pepper and lemon wedges.