Creamy Homemade White Bean Soup With Broccoli Recipes

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.

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.