Creamy Broccoli And Bean Soup Recipes

CREAMY HOMEMADE WHITE BEAN SOUP WITH BROCCOLI

Steps:

• To begin making this white bean soup, preheat your oven to 400 degrees.
• Cut the florets off of the broccoli stalks and place on a baking sheet along with 4 cloves of peeled garlic. Drizzle with olive oil, toss to make sure everything is coated, and roast for 20 minutes.
• Meanwhile, peel the broccoli stems. Cut the stems into small pieces. Peel and mince the shallots. Place the chopped broccoli stalks and shallots into a large saucepan, along with one tablespoon of olive oil over medium heat. Cook, stirring frequently for about three minutes or until the vegetables are softened.
• Add the chicken stock and beans, cover and bring to a boil. Turn down the heat to low, cover, and cook for an additional 15 minutes.
• Add the roasted broccoli and garlic to the soup. Use an immersion blender to puree the mixture to your desired consistency. (I like to leave small chunks of broccoli and beans.)
• Add cream and taste. Add a pinch of salt and ground black pepper if necessary. Serve immediately.

CREAMY BROCCOLI-WHITE BEAN SOUP

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.

CREAMY BROCCOLI WHITE BEAN SOUP

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!

CREAMY BROCCOLI AND BEAN SOUP

Steps:

• Heat the olive oil in a large pan over low heat, and sauté the onions for 5 minutes.
• Turn the heat up to medium, and add in the garlic. Sauté for 1 minute. Then pour in the white wine, stir and cook for 1 minute. Then stir again and simmer for 2 minutes or until the wine has mostly evaporated.
• Drain and rinse the beans and add to the pan. Then add in the broth, broccoli, greens, parsley, salt and pepper, and cover. Simmer for 5 minutes or until the broccoli is bright green and tender throughout.
• Then transfer the cooked broccoli and bean soup into a blender and blend until completely smooth. You may need to do so in small batches.
• Serve warm with a sprinkle of red onions, more parsley and black pepper, a drizzle of olive oil, and dollop of yogurt if you desire.

BROCCOLI AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
• Stir in the garlic. Cook for 30 seconds, stirring frequently.
• Pour in the broth. Cook, still over medium-high heat, for 5 to 6 minutes, or until the mixture comes to a boil, stirring occasionally.
• Stir in the broccoli. Cook, covered, for 7 to 8 minutes, or until tender, stirring occasionally.
• Stir in 1 can of beans, the salt, pepper, and 1 teaspoon hot-pepper sauce.
• In a food processor or blender, process the soup in batches until smooth. Carefully return the soup to the saucepan. Stir in the half-and-half, Parmesan cheese, and remaining 1 can beans. Cook over medium heat for 1 to 2 minutes, or until heated through, stirring constantly. Serve with additional hot-pepper sauce if desired.
• Making creamy soups right in the saucepan is a breeze hen you use a hand blender, also known as an immersion blender. This wand-shaped gadget with a blender blade at the bottom has become a staple in many kitchens. It's easy to use and less messy than transferring the soup between the saucepan and a blender or food processor.
• (Per Serving)
• Calories: 223
• Total Fat: 4.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 4mg
• Sodium: 363mg
• Carbohydrates: 33g
• Fiber: 9g
• Sugars: 5g
• Protein: 15g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 1 Lean Meat

BROCCOLI AND BEAN SOUP

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.

CREAMY BROCCOLI SOUP

Steps:

• In a saucepan, sauté the onion in oil until golden.
• Add the stock, broccoli, beans bay leaf and allspice.
• Bring to a boil.
• Reduce heat to a simmer, partially cover and simmer until the broccoli is tender.
• Let sit for 5 minutes. Remove the bay leaf.
• Puree all or part of the soup before serving.