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Creamy Broccoli-White Bean Soup
Nb persons: 4
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Creamy Broccoli-White Bean Soup Steaming broccoli florets helps them maintain their nutrients; adding them to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal. Ingredients | |
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 | chicken stock |
Kosher salt | |
freshly ground black pepper | |
1 tablespoon | pine nuts, toasted |
1/2 ounce | shaved Parmesan, for serving |
Directions
Steam broccoli florets and stems until tender and 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.
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Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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