creamy broccoli and white bean soup

By dhoffmanlatter

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced small
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• 1 can white beans
• 3 cups low-sodium vegetable broth
• 1 pound broccoli florets
• 2 cups baby spinach or kale
• 1/4 cup fresh parsley
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• red onions (to garnish)
• dairy or non-dairy yogurt (optional garnish)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

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.