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Creamy Broccoli-White Bean Soup

Creamy Broccoli-White Bean Soup

Steaming broccoli florets helps them maintain their nutrients; adding them to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.

Whole Living, January/February 2011 http://www.marthastewart.com/130293/creamy-broccoli-white-bean-soup
3.492645
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  • Yield Serves 4

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.

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