Best Creamy Broccoli White Bean Soup Recipes

Creamy Broccoli-White Bean Soup image

Provided by Martha Stewart

Number Of Ingredients 9

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

Steps:

Steam broccoli florets and stems until tenderand 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.

Nutrition Facts : Calories 247 g

CREAMY BROCCOLI-WHITE BEAN SOUP image

Yield 4

Number Of Ingredients 9

1 head/1 pound Broccoli - cut into florets, stems thinly sliced
2 T Extra-Virgin Olive Oil
1 yellow Onion - diced
2 garlic Cloves - thinly sliced
15 oz can Cannellini Beans - drained
2 1/2 cups Veggie or Chicken Broth
Salt & Pepper - to taste
1 T Pine Nuts - toasted
1/2 oz shaved Parmesan, for serving

Steps:

1. Steam broccoli florets & stems until tender & bright green. 2. Heal oil over medium heat. Saute onion & garlic until translucent. Add beans & broth & bring mixture to a simmer. Remove from heat & add broccoli. 3. Puree until smooth. 4. Season to taste with salt & pepper 5. Add pine nuts & parmesan if desired.

CREAMY BROCCOLI WHITE BEAN SOUP image

Number Of Ingredients 9

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

Steps:

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.