Tuesday, February 22, 2011

Tasteworthy: Creamy Broccoli & White Bean Soup

creamy broccoli and white bean soup recipe

Creamy Broccoli & White Bean Soup
Adapted from Whole Living, January/February 2011
serves 4

1 head of broccoli (about 1 pound), chopped
1 yellow onion, diced
2 garlic cloves, sliced
2 tbsp. extra virgin olive oil
1 can of cannellini beans, rinsed (forgot to include in the illustration, whoopsies)
2 1/2 c. vegetable stock
salt & pepper to taste
shaved Parmesan for serving
toasted pine nuts (optional)


Steam broccoli florets for approximately 3 minutes, until tender. In a stock pot, sauté onion and garlic in olive oil until translucent, about 5 minutes. Add stock and beans to pot and simmer for 5 minutes. Add broccoli to pot (minus a few florets for garnish) and simmer for an additional 5 minutes. Remove from heat and blend in batches until smooth or blend directly in pot with an immersion blender. Using a conventional blender will result in a smoother soup. Salt & pepper to taste. Ladle into four bowls and top with florets, shaved Parmesan, and toasted pine nuts. Enjoy :)

Illustration Credit: Michelle Verdugo

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