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Creamy Broccoli-White Bean Soup
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
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 chicken stock
Kosher salt and freshly ground black pepper
1 tablespoon pine nuts, toasted
1/2 ounce shaved Parmesan, for serving
Directions
- 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.
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