Creamy Broccoli White Bean Soup Recipes

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CREAMY HOMEMADE WHITE BEAN SOUP WITH BROCCOLI



Creamy Homemade White Bean Soup with Broccoli image

Creamy Homemade White Bean Soup with Broccoli is an irresistible blend of smooth textured and nutty flavored cannellini beans and roasted broccoli, a nutritional powerhouse. Don't settle for bland white bean soup! With this flavorful recipe, you'll have everyone begging for seconds.

Provided by Sharon Rigsby

Categories     Dinner     Lunch     Main Course     Soup

Time 50m

Number Of Ingredients 7

2 Tbsp olive oil (divided)
2 large heads of broccoli with stalks (or 3 small)
4 cloves garlic (peeled)
2 shallots (or 1 small onion, peeled and minced)
15 oz cannellini beans (canned, drained and rinsed)
3 cups low sodium chicken broth
1/3 cup heavy cream (or half-and-half or milk)

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.

Nutrition Facts : Calories 128 kcal, Carbohydrate 12 g, Protein 5 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 187 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

CREAMY BROCCOLI WHITE BEAN SOUP



Creamy Broccoli White Bean Soup image

Broccoli White Bean Soup - creamy, healthy and super easy to make! (vegan + gluten-free + dairy-free)

Provided by Elena Tomasi

Categories     Soup

Time 15m

Number Of Ingredients 12

1½ tablespoon extra virgin olive oil
1 shallot (thinly sliced)
1 garlic clove (thinly sliced or minced)
¼ teaspoon chili flakes
1 head of broccoli (450 grams- 1 pound) (cut into florets)
1 can cannellini beans (400 grams - 14 ounces) (drained and rinsed)
3½ cups (840 ml) vegetable stock (low sodium)
salt and freshly ground black pepper (to taste)
sunflower seeds
chili flakes
fresh oregano
freshly ground black pepper

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!

Nutrition Facts : ServingSize 1 portion, Calories 143 kcal, Carbohydrate 18 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 5 g, Sugar 3 g

CREAMY BROCCOLI AND BEAN SOUP



Creamy Broccoli and Bean Soup image

A naturally vegan, creamy broccoli and bean soup that comes together in under thirty minutes.

Provided by Sher

Categories     soups

Time 25m

Number Of Ingredients 13

3 tablespoons olive oil
1 medium yellow onion, diced small
3 garlic cloves, minced
1/4 cup dry white wine
1 can white beans
3 cups low-sodium vegetable broth
1 pound broccoli florets
2 cups baby spinach (see notes)
1/4 cup fresh parsley
1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
red onions (to garnish)
dairy or non-dairy yogurt (optional garnish)

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.

Nutrition Facts : ServingSize 4 bowls

CREAMY BROCCOLI-WHITE BEAN SOUP



Creamy Broccoli-White Bean Soup image

Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 247 g

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