Broccoli & White Bean Soup
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recipe by Sharon Rigsby https://gritsandpinecones.com/
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- Total Time
- 53mins
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- Serves
- 4
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- Calories
- 306
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 Feb 22, 2022
Ingredients
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- Olive oil
- 2 tablespoons
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- Chicken stock
- 720 ml
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- Canned white kidney beans
- 425 g
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- Heavy cream
- 80 ml
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- Salt & pepper
- as needed
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- Fresh parsley
- as needed
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- Shallot
- 70 g
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- Broccoli
- 2
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- Garlic clove
- 4
Tools
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Oven
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Stove
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Stick blender
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Large saucepan
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Baking sheet - 18 x 13"
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Cutting board
Step preview
- To begin making this white bean soup, preheat your oven to 400 degrees (~ 200°C)
- Cut florets away from stems, then peel & chop stems. Set stems aside for later.
- Place on a baking sheet along with 4 cloves of peeled garlic
- Drizzle with olive oil and toss to make sure everything is coated
- Roast until browned at edges - 20 min
- Place the chopped broccoli stalks and shallots into a large saucepan, along with one tablespoon of olive oil over medium heat
- Cook, stirring frequently for about three minutes or until the vegetables are softened
- Add the chicken stock and beans, cover and bring to a boil
- Turn down the heat to low, cover, and cook for an additional 15 minutes
- Add the roasted broccoli and garlic to the soup
- Use an immersion blender to puree the mixture to your desired consistency
- Add cream and taste. Add a pinch of salt and ground black pepper if necessary
- Garnish with fresh parsley
- Serve