Best Broccoli And White Bean Soup Recipes

BROCCOLI RABE AND WHITE-BEAN SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
• Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.

BROCCOLI RABE, BUTTERNUT SQUASH, AND WHITE BEAN SOUP

Steps:

• Preheat oven to 450°.
• Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
• Bake at 450° for 25 minutes or until lightly browned. Set aside.
• Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
• Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
• Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.

DICK'S WHITE CHILI WITH CHICKEN AND BROCCOLI (BEAN SOUP)

Steps:

• Season the chicken with Cajun seasoning.
• Put oil and butter in a large skillet over medium heat.
• Add the chicken and sauté 7 minutes per side.
• Remove the chicken and cut into 1-inch cubes.
• To the pan, add the diced onion and chopped garlic.
• Sauté them until the onion is translucent and not browned.
• Place the chicken in a large pot.
• Add the white and black beans, chili, onions, garlic, seasoning, the chicken broth, Worcestershire sauce, and wine.
• Stir well.
• Cover and cook for 15 minutes (over medium heat) stirring occasionally.
• Add the broccoli.
• Bring back to a boil; then reduce heat and simmer 7-9 minutes, or until broccoli is tender crisp.
• Remove from heat, stir in the sour cream and half and half.
• Good with corn bread.

BROCCOLI RABE AND WHITE BEAN SOUP

Steps:

• Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe.
• Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly.
• Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. Add water and cheese rind. Increase heat to medium-high; bring to a boil.
• Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind.
• Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.

BROCCOLI RABE, WHITE BEAN AND PARMESAN SOUP

Steps:

• Heat oil in a large sauce pan. Add onion and sauté 2 minutes. Add garlic and chile flakes. Sauté one minute. Add broccoli rabe and salt, and sauté one minute. Add stock, beans and parmesan rind. Bring to a boil, reduce heat to medium low and simmer 20 minutes. Taste to see if extra salt is needed. Serve in warm bowls with 1-2 teaspoons grated cheese sprinkled over.

BROCCOLI RABE AND WHITE BEAN SOUP

Steps:

• Remove and discard tough ends from broccoli rabe stems; coarsley chop the broccoli rabe. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add red pepper and 2 garlic cloves; cook 1 minute, stirring constantly. Add broccoli rabe and salt, and cook 30 seconds, stirring constantly. Add water and cheese rind. Increase heat to medium-high; bring to a boil. Reduce heat, simmer 15 minutes. Add beans, and simmer 5 minutes. Discard cheese rind. Rub both sides of toasted bread with cut sides of halved garlic clove. Tear toasts into bite-sized pieces; divide toast pieces evenly among 4 bowls. Ladle 1 1/2 cups soup over toast pieces in each bowl; top each serving with 2 tablespoons grated cheese.

BROCCOLI AND WHITE BEAN SOUP

Steps:

• Coarsely chop broccoli. Heat oil in large Dutch oven over medium heat. Add onions; cook, stirring frequently, 5 minutes. Add red pepper flakes and sliced garlic; cook, stirring constantly, 1 minute. Add broccoli and 1/2 tsp salt; cook, stirring constantly, 5 minutes. Add broth and cheese rind. Heat to a boil over medium-high heat; cook 3 minutes. Reduce heat; simmer, 20 minutes. Remove cheese rind; cut into cubes and reserve. Transfer soup in batches to blender and blend until smooth. Return soup to Dutch oven and add rind pieces. Simmer 10 minutes, add beans and simmer 10 minutes. Rub both sides of bread with cut halves of garlic, tear into bite sized and divide in bowls. Ladle soup over toast pieces and top with grated cheese.