It’s that stretch of winter where it feels like it’s never going to end and I just want to sit by the heating vent (or in a patch of sunshine!). Anyone else feel me? For those less than cheerful grey winter days, there’s nothing quite like a nice comforting soup.
I was so intrigued by this recipe. A tasty broccoli soup…that’s not filled with dairy? It couldn’t be true. (But it is!) I love the use of white beans because you get that creamy texture but without milk or cheese! Although, to be honest, that didn’t stop me from topping it with a little shaved Parmesan, ha! But without it, this recipe could easily be the trifecta : vegetarian, vegan, and gluten free. Yet, it isn’t bland – in fact, it’s just the right amount of flavor with vegetable stock, garlic, and onion. Top it with pine nuts, lots of fresh cracked pepper, parsley, and parsley garlic toast and you’ve got an easy dinner! I was happy that Nick loved it, too.
Broccoli White Bean Soup (adapted from Whole Living; serves four)
- 1 head broccoli, 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
- Sea salt and freshly ground black pepper
- 1 tablespoon pine nuts, toasted
- 1/2 ounce shaved Parmesan, for serving (optional)
Steam broccoli florets and stems until tender and bright green, about 5 minutes. Let cool slightly.
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6-8 minutes.
Add beans and veggie stock and bring mixture to a simmer. Remove the pot from heat and add steamed broccoli.
Puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with fresh cracked pepper, toasted pine nuts, shaved Parmesan, and even garlic toast if you’d like.