Broccoli And Cannellini Bean Soup Recipes

BROCCOLI, CANNELLINI BEAN & CHEDDAR SOUP

Broccoli, Cannellini Bean & Cheddar Soup image

From EatingWell: September/October 2007 http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.html White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.

Provided by Queen Dana

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can reduced-sodium chicken broth or 1 (14 ounce) can vegetable broth
1 cup water
1 lb broccoli floret, trimmed and chopped (about 6 cups)
1 (14 ounce) can cannellini beans, rinsed (see Tip)
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded extra-sharp cheddar cheese

Steps:

Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
Tips & Notes.
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Facts : Calories 212.7, Fat 8.2, SaturatedFat 4.9, Cholesterol 23.1, Sodium 277.9, Carbohydrate 21.7, Fiber 4.2, Sugar 0.4, Protein 15.5

BROCCOLI RABE AND CANNELLINI BEANS

Broccoli Rabe and Cannellini Beans image

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds broccoli rabe
2 garlic cloves, minced
1/3 cup olive oil
1/3 cup chicken broth
1 teaspoon dried pepper flakes
Salt and pepper
2 cups cooked cannellini beans
1 pound orecchiette

Steps:

Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

CREAMY BROCCOLI-WHITE BEAN SOUP

Creamy Broccoli-White Bean Soup image

Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ingredients

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

HEALTHY BROCCOLI, WHITE BEAN & CHEDDAR SOUP

Healthy Broccoli, White Bean & Cheddar Soup image

I found this recipe on eatingwell.com, and it is SO delicious!! I paired it with a grilled cheese (on light bread w/ FF cheese, of course!) and an apple, and it made for a perfectly satisfying and filling lunch. The original recipe called for shredded sharp cheddar, but I subbed in fat free shredded cheddar to cut down on fat & calories. Also, the recipe originally made 6 1-cup servings. However, since I used fat free cheese, I changed the servings to 4 1.5-cup servings without changing the calories per serving very much at all...but you can do what fits you best :).

Provided by BeautifullyHuman

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can reduced-sodium fat-free chicken broth or 1 (14 ounce) can vegetable broth
1 cup water
1 lb broccoli (I used a 1-lb bag of frozen chopped broccoli)
1 (14 ounce) can cannellini beans, rinsed
1/4 teaspoon white pepper
1 cup shredded fat-free cheddar cheese

Steps:

Bring broth and water to a boil in a medium sized sauce pan over high heat.
Add broccoli, and cook until tender (about 8 minutes).
Stir in beans, and continue to cook until warmed through (about 1 minute).
Add half of the mixture to a blender (or food processor) along with half of the cheese and puree.
Repeat with the other half of the mixture and cheese.
Serve warm & enjoy!

Nutrition Facts : Calories 122.4, Fat 1, SaturatedFat 0.2, Sodium 332.9, Carbohydrate 22, Fiber 8.2, Sugar 3.8, Protein 8.4

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