Broccoli & White Bean Soup

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recipe by Sharon Rigsby https://gritsandpinecones.com/

  • Time icon
    Total Time
    53mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    306
based on 4 ratings

This creamy soup is made with tasty roasted broccoli, garlic, shallots, and cannelloni beans, and it’s perfect for lunch or dinner. It’s also really quick and easy to make! So, the next time you are in the mood for soup, give it a try, I know you will love it!

Inspired by: http://www.gritsandpinecones.com/broccoli-and-white-bean-soup/

recipe updated 22 Feb. 2022

Ingredients

  • Olive oil icon
    Olive oil
    2 tablespoons
  • Chicken stock icon
    Chicken stock
    720 ml
  • Canned white kidney beans icon
    Canned white kidney beans
    425 g
  • Heavy cream icon
    Heavy cream
    80 ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Shallot icon
    Shallot
    70 g
  • Broccoli icon
    Broccoli
    2
  • Garlic clove icon
    Garlic clove
    4

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Large saucepan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cutting board

Step preview

  1. Pre-heat oven - 200°C
  2. Add broccoli to a clean cutting board
  3. Add garlic clove to a clean baking sheet half
  4. Drizzle with olive oil
  5. Roast until browned at edges - 20 min, 200°C
  6. Add a clean large saucepan the rest of - medium heat
  7. Cook while stirring occasionally - 3 min, medium heat
  8. Add - medium heat
  9. Simmer - 15 min, low heat
  10. Transfer
  11. Blend with stick blender until smooth - medium speed
  12. Mix in heavy cream and salt & pepper to the large saucepan
  13. Garnish with fresh parsley
  14. Serve
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