Ingredients
Scale
2 TBSP olive oil
1 medium onion diced
3 cloves of garlic diced
15 oz. can of cannelleni or other white beans, drained
Or 1 3/4 cups soaked and cooked beans
12 oz. broccoli florets
3–4 cups chicken or vegetable stock
1 tsp salt
1/4 tsp white pepper
1 1/2 TSBP fresh lemon juice
1/4 cup freshly grated Parmesan, optional
Instructions
- In a medium Dutch oven, heat the olive oil over medium heat.
- Add the onions and sauté for 4 minutes.
- Add the garlic and sauté an additional 3 minutes.
- Add the beans, broccoli, 3 cups of stock, salt, and white pepper and mix well.
- Cover and let simmer for 8-10 minutes or until the broccoli is tender.
- Remove from heat and ladle into a blender.
- Blend the soup until smooth.
- Wipe out the Dutch oven and pour in the blended soup. Return the soup over medium heat adding additional stock to achieve the desired consistency.
- Add the lemon juice and freshly grated Parmesan.
- Adjust seasoning if needed and serve.
- Serves 4.
- Prep Time: 5 min
- Cook Time: 20 min