|saute onions and garlic|
|add beans, broccoli and chicken stock|
|puree with hand blender|
This creamy broccoli soup is easy to make and so healthy with 2 super foods, broccoli and beans as featured ingredients. I use a sheep’s milk parmesan because I tolerate it better than cow’s milk dairy products, but any parmesan is fine. You can also make it without the cheese and it is still very tasty.
CREAMY BROCCOLI SOUP
12 oz. Broccoli florets, lightly steamed
2 Tbsp. Extra virgin olive oil
1 yellow onion, diced
3 garlic cloves, chopped
1 15-oz. Can cannellini beans, drained
2 1/2 cups chicken or vegetable stock
1 tsp salt
1/4 tsp white pepper
1/4 c. Freshly grated Parmesan
Heat olive oil in medium pot over medium heat. Sauté onion for 3 minutes. Add garlic and continue to cook for 3 more minutes. Add beans and stock and bring to a simmer. Add broccoli and remove from heat. Purée soup with a hand blender or purée in batches in a regular blender until smooth. Season to taste with salt and white pepper. Blend in parmesan and serve.