BROCCOLI AND WHITE BEAN SOUP

BROCCOLI AND WHITE BEAN SOUP image

Yield 8-10

Number Of Ingredients 11

1 lb fresh broccoli
2 Tbsp olive oil
2 Spanish onions, chopped into 1/4-inch dice
1 tsp red pepper flakes
5 cloves garlic; 2 thinly sliced, 3 halved
1/2 tsp sea salt
6 cups chicken broth
1 piece parmesan reggiano rind
2 16-oz cans cannellini beans, drained and rinsed
10 slices crusty whole grain bread, toasted
1/4 cup freshly grated parmesan reggiano

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.