Description
This Broccoli and White Bean Soup is an irresistibly creamy and comforting dish, perfect for a nutritious lunch or dinner. Roasted broccoli and garlic combine with cannellini beans and shallots, blended together with a touch of cream for a velvety texture. It’s easy to make, wholesome, and packed with flavor, suitable for pairing with crusty bread or a light salad.
Ingredients
Vegetables
- 2 large heads of broccoli with stalks (or 3 small heads)
- 4 cloves garlic, peeled
- 2 shallots (or 1 small onion), peeled and minced
Pantry & Dairy
- 2 tablespoons olive oil, divided
- 15 ounces canned cannellini beans, drained and rinsed
- 3 cups low-sodium chicken stock
- ⅓ cup heavy cream (or half-and-half or milk)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F to get ready for roasting the broccoli florets and garlic.
- Prepare Broccoli and Roast: Separate the florets from the broccoli stalks, reserving the stalks. Place the florets and peeled garlic cloves on a baking sheet, drizzle with about 1 tablespoon of olive oil, toss well, and roast in the oven for 20 minutes until tender and slightly browned.
- Prepare Broccoli Stalks and Shallots: Peel half of the broccoli stems. Cut half of the peeled stalks into small pieces and discard the remainder. Peel and mince the shallots (or onion).
- Sauté Broccoli Stalks and Shallots: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped broccoli stalk pieces and minced shallots. Cook, stirring frequently, for about 5 minutes until softened and fragrant.
- Add Stock and Beans, Simmer: Pour in the chicken stock and add the drained cannellini beans. Cover and bring to a boil, then reduce the heat to low. Keep covered and simmer for 15 minutes to blend flavors and soften the ingredients.
- Blend the Soup: Add the roasted broccoli florets and garlic to the pot. Using an immersion blender, puree the mixture until smooth and creamy, creating a velvety texture.
- Finish and Season: Stir in the heavy cream (or milk/half-and-half). Taste the soup and season with kosher salt and ground black pepper as needed. Garnish with chopped fresh parsley if desired and serve immediately for best flavor and warmth.
Notes
- Use low-sodium chicken stock to control the saltiness; adjust salt to taste if using regular stock.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Peeling and using broccoli stalks adds extra nutrition and reduces waste.
- This soup pairs beautifully with crusty bread or a crisp side salad.
- To make a vegan version, substitute chicken stock with vegetable broth and use a plant-based cream alternative.
