Recipe: Creamy Broccoli White-Bean Soup

WholeLiving.com

I tried a new recipe last night and I have to give it rave reviews! I was expecting it to be good, as I really enjoy broccoli and beans, but it was super delicious! Definitely above and beyond what I was expecting. It was pretty easy to make too, as long as you don't mind breaking out the blender. But I imagine even the non-blended version of this soup would be yummy too!

I rarely follow a recipe exactly since I usually just end up eyeballing amounts and may add or omit an ingredient depending on my mood, but I can say that I followed this recipe pretty much directly. The only thing I did different was not really paying attention to how much broccoli I used vs. what it called for. Also, at the end, you're supposed to leave some of the chunks of broccoli out to use as garnish, but I forgot, so it all got blended. I heard no complaints. The only thing I would do differently next time would be to make a double batch because it disappeared pretty quickly.

So here is the recipe. I hope you all try it and I hope you like it. I wish I could claim it as my own, but I got it from Whole Living's website.

Ingredients

• 1 head broccoli (1 pound), cut into florets, stems thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, thinly sliced
• One 15-ounce can cannellini beans, drained
• 2 1/2 cups vegetable stock
• Kosher salt and freshly ground black pepper
• 1 tablespoon pine nuts, toasted
• 1/2 ounce shaved Parmesan, for serving

 Directions

1. Steam broccoli florets and stems until tender
   and bright green, about 3 minutes. Let cool slightly.
   Reserve 1/2 cup florets for garnish.
   
2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
   Add beans and stock and bring mixture to a simmer.
   Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
    
   
   • Yield Serves 4
    

   

   My version of the soup. It didn't last long at all!

   
   
   
   
   
   
   
   
    Enjoy!