Saturday, February 9, 2013

Recipe: Creamy Broccoli White-Bean Soup
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.


  • 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


  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!


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