Creamy Broccoli-White Bean Soup Recipe | Martha Stewart

By MiMaRee

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

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

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.