Creamy Broccoli-White Bean Soup

Happy Monday!

I don't know about you but my weekend went way too quickly. Is it Friday yet?

Today I am sharing a delicious soup recipe. I made this a while back and I am just now getting a chance to sit down and write about it.

I found this recipe on Martha Stewart's

Whole Living website.

Creamy Broccoli-White Bean Soup

• 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

**The original recipe calls for steaming the broccoli however I roasted mine for more flavor.

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.

Again, you can find this recipe here.

I made this soup and took it with me in a thermos each day for work. It kept really nicely too for the week that I ate it.

Bon Appétit!

xo

Ashley Kozell