Broccoli White Bean Soup Recipes
CREAMY BROCCOLI WHITE BEAN SOUP
Broccoli White Bean Soup - creamy, healthy and super easy to make! (vegan + gluten-free + dairy-free)
Provided by Elena Tomasi
Categories Soup
Time 15m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan over medium heat, and sauté the shallot until soft.
- Add the garlic and sauté for 1 minute or until fragrant.
- Add the broccoli, beans and vegetable stock. Cover and simmer until the broccoli are tender. This will take about 5 minutes. Season with salt and pepper.
- Using an immersion blender, a blender, or a food processor, blend the soup until completely smooth.
- Serve this creamy broccoli white bean soup in bowls garnished with sunflower seeds, chili flakes, fresh oregano, and freshly ground black pepper.Enjoy!
Nutrition Facts : ServingSize 1 portion, Calories 143 kcal, Carbohydrate 18 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 5 g, Sugar 3 g
CREAMY BROCCOLI-WHITE BEAN SOUP
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
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
BROCCOLI WHITE BEAN SOUP
Provided by Pamela
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil and butter over medium heat in a 3-quart saucepan; add the onions, celery, and garlic. Saute until the vegetables are softened but not browned, about 6-8 minutes.
- Add the beans, cheese rind, stock/water and salt and bring to a boil. Reduce heat, partially cover and simmer for 20 minutes.
- Add the broccoli, and simmer 3 to 5 minutes, until just cooked. Just before serving, stir in the balsamic vinegar and season with freshly ground black pepper to taste. Serve the soup with grated Parmigiano cheese, if desired.
BROCCOLI AND BEAN SOUP
I like this recipe because it is easy to make and works with my Nutritarian eating style. You can use frozen chopped broccoli to speed up prep time. Any low sodium white bean will work in this recipe.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Beans
Time 45m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in large saucepan (3 quarts or more).
- Bring soup to a boil, stirring several times so bottom doesn't burn.
- Reduce the heat, cover the pan, and simmer the soup for about 20 minutes or until the vegetables are tender.
- Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
HEALTHY BROCCOLI, WHITE BEAN & CHEDDAR SOUP
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
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
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
BROCCOLI RABE AND WHITE-BEAN SOUP
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
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.
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