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emily's fresh kitchen, white bean and broccoli soup,

White Bean and Broccoli Soup

  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x



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

34 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


  1. In a medium Dutch oven, heat the olive oil over medium heat.
  2. Add the onions and sauté for 4 minutes.
  3. Add the garlic and sauté an additional 3 minutes.
  4. Add the beans, broccoli, 3 cups of stock, salt, and white pepper and mix well.
  5. Cover and let simmer for 8-10 minutes or until the broccoli is tender.
  6. Remove from heat and ladle into a blender.
  7. Blend the soup until smooth.
  8. 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.
  9. Add the lemon juice and freshly grated Parmesan.
  10. Adjust seasoning if needed and serve.
  11. Serves 4.
  • Author: Emily Maxson
  • Prep Time: 5 min
  • Cook Time: 20 min
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