Side Pannel
Creamy Broccoli-White Bean Soup.
Creamy Broccoli-White Bean Soup.
- Recipe Submitted by Cornbread on 11/23/2014
Category: Peppers, Onions, Nuts, Soups, Broccoli
Ingredients List
- 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.
2. Reserve 1/2 cup florets for garnish.
3. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
4. Add beans and stock and bring mixture to a simmer.
5. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper.
6. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
2. Reserve 1/2 cup florets for garnish.
3. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
4. Add beans and stock and bring mixture to a simmer.
5. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper.
6. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
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