Broccoli And White Bean Soup Recipes

BROCCOLI RABE AND WHITE-BEAN SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
• Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.

CREAMY HOMEMADE WHITE BEAN SOUP WITH BROCCOLI

Steps:

• To begin making this white bean soup, preheat your oven to 400 degrees.
• Cut the florets off of the broccoli stalks and place on a baking sheet along with 4 cloves of peeled garlic. Drizzle with olive oil, toss to make sure everything is coated, and roast for 20 minutes.
• Meanwhile, peel the broccoli stems. Cut the stems into small pieces. Peel and mince the shallots. 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. (I like to leave small chunks of broccoli and beans.)
• Add cream and taste. Add a pinch of salt and ground black pepper if necessary. Serve immediately.

CREAMY BROCCOLI WHITE BEAN SOUP

Steps:

• Heat the oil in a large pan over medium heat, and sauté the shallot until soft.
• Add the garlic and sauté for 1 minute or until fragrant.
• Add the broccoli, beans and vegetable stock. Cover and simmer until the broccoli are tender. This will take about 5 minutes. Season with salt and pepper.
• Using an immersion blender, a blender, or a food processor, blend the soup until completely smooth.
• Serve this creamy broccoli white bean soup in bowls garnished with sunflower seeds, chili flakes, fresh oregano, and freshly ground black pepper.Enjoy!

CREAMY BROCCOLI-WHITE BEAN SOUP

Steps:

• Steam broccoli florets and stems until tenderand 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.

CREAMY BROCCOLI AND BEAN SOUP

Steps:

• 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.
• 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.

BROCCOLI AND BEAN SOUP

Steps:

• Place all ingredients in large saucepan (3 quarts or more).
• Bring soup to a boil, stirring several times so bottom doesn't burn.
• Reduce the heat, cover the pan, and simmer the soup for about 20 minutes or until the vegetables are tender.
• Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

SLOW COOKER BROCCOLI, CHEDDAR AND WHITE BEAN SOUP

Steps:

• Place onion, broccoli, cannellini beans, garlic, salt, pepper, and broth in slow cooker. (I use this 5 quart slow cooker.)
• Cook on low setting for about 5-6 hours, or on high setting for about 3 hours, until broccoli is tender.
• Add spinach and continue cooking for 5 minutes.
• Transfer soup to a countertop blender in batches and puree until smooth. Return soup to the slow cooker. Stir in 4 ounces of the shredded cheddar and the half and half. Spoon soup into bowls, top with remaining shredded cheddar and serve.

HEALTHY BROCCOLI, WHITE BEAN & CHEDDAR SOUP

Steps:

• Bring broth and water to a boil in a medium sized sauce pan over high heat.
• Add broccoli, and cook until tender (about 8 minutes).
• Stir in beans, and continue to cook until warmed through (about 1 minute).
• Add half of the mixture to a blender (or food processor) along with half of the cheese and puree.
• Repeat with the other half of the mixture and cheese.
• Serve warm & enjoy!