Broccoli White Bean Soup
Servings: 6
Ingredients
- 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
- 1 Tablespoon unsalted butter or vegan butter or use all olive oil
- 1 onion diced
- 2 stalks celery diced
- 4 cloves garlic finely chopped
- 3 cups cooked cannellini or Great Northern beans or 2 15-ounce cans drained
- 1 3- inch piece of Parmesan or Pecorino rind
- 6 cups vegetable stock chicken stock or water (or a combo)
- 1 teaspoon sea salt
- 4 cups broccoli florets cut into 1-inch pieces about 10 ounces
- 2 teaspoons balsamic vinegar dark or white
- Freshly ground black pepper
- ¼ cup shredded or coarsely grated Parmigiano-Reggiano optional
Instructions
- Heat the oil and butter over medium heat in a 3-quart saucepan; add the onions, celery, and garlic. Saute until the vegetables are softened but not browned, about 6-8 minutes.
- Add the beans, cheese rind, stock/water and salt and bring to a boil. Reduce heat, partially cover and simmer for 20 minutes.
- Add the broccoli, and simmer 3 to 5 minutes, until just cooked. Just before serving, stir in the balsamic vinegar and season with freshly ground black pepper to taste. Serve the soup with grated Parmigiano cheese, if desired.
Notes
If you prefer to puree the soup before serving, you can blend the soup in a blender or with an immersion blender.
For a dairy-free option, you can omit the rind in step 2. Whisk in 2 Tablespoons of white miso paste, or more to taste into the soup just before serving. Alternatively, scoop out ½ - 1 cup of liquid from the soup and blend with miso in a blender until smooth. Pour miso mixture back into pot and serve.