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.

• Servings: 4

 

 

 

 Creamy Broccoli-White Bean Soup
Per serving: 247 calories; 2 g saturated fat; 8 g unsaturated fat; 3 mg cholesterol; 28 g carb; 240 mg sodium; 12 g protein; 8 g fiber

 

 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

Directions

    Steam broccoli florets and stems until tender and 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.