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.
- 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
Steam broccoli florets and stems until tender
and bright green, about 3 minutes. Let cool slightly.
Reserve 1/2 cup florets for garnish.
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!