Soups on! Today I’m bringing you a wonderful recipe for a hearty, healthy Broccoli and White Bean Soup! Even the name sounds healthy. And, while this soup is loaded with vitamins, fiber and minerals and all good things for you, the best part is, it’s delicious! Let me tell you more!
This creamy soup is made with tasty roasted broccoli, garlic, shallots, and cannelloni beans, and it’s perfect for lunch or dinner. It’s also really quick and easy to make! So, the next time you are in the mood for soup, give it a try, I know you will love it!
The first time I made this soup, my husband asked me what I was making for dinner. When I told him Broccoli and White Bean Soup, he gave me a dubious look and went into a long story about how he didn’t like cannelloni beans or bean soup…. To pacify him, I had to promise, that if he tasted it and didn’t like it, I would make him something else. But, guess what? The rest of the story is, he did taste it and just as I predicted, he cleaned his bowl and sheepishly admitted that it was delicious!
The ingredients list is simple: fresh broccoli stalks, garlic, shallots or onions, a can of cannelloni beans, low sodium chicken broth or vegetable broth, heavy cream or milk, and salt and pepper. You can also make it a vegetarian dish by simply using vegetable broth and substituting coconut milk or almond milk for the regular milk or cream.
To begin making this yummy soup, preheat your oven to 400 degrees.
Cut the florets off of the broccoli stalks and put on a baking sheet along with four cloves of peeled garlic. Drizzle with about a tablespoon of olive oil, toss to make sure everything is coated, and roast for 20 minutes.
Meanwhile, peel the broccoli stems and cut into small pieces and peel and chop up the shallots or onions. Put the chopped broccoli and shallots into a large saucepan, along with 1 Tbsp of olive oil over medium heat. Cook, frequently stirring for about 3 minutes.
Add the chicken or vegetable stock and beans, cover and bring to a boil. Turn down the heat to low and cook for an additional 15 minutes.
Add the roasted broccoli and garlic to the pan and use your immersion blender to puree the mixture to your desired consistency. You can also use a blender or your food processor to puree your soup.
Add cream or milk, and salt and pepper to taste. Serve immediately.