Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil (divided)
  • 2 large heads of broccoli with stalks (or 3 small)
  • 4 cloves garlic (peeled)
  • 2 shallots (or 1 small onion, peeled and minced)
  • 15 oz cannellini beans (canned, drained and rinsed)
  • 3 cups low sodium chicken broth
  • 1/3 cup heavy cream (or half-and-half or milk)

Instruction

  • To begin making this white bean soup, preheat your oven to 400 degrees.
  • Cut the florets off of the broccoli stalks and place on a baking sheet along with 4 cloves of peeled garlic. Drizzle with olive oil, toss to make sure everything is coated, and roast for 20 minutes.
  • Meanwhile, peel the broccoli stems. Cut the stems into small pieces. Peel and mince the shallots. Place the chopped broccoli stalks and shallots into a large saucepan, along with one tablespoon of olive oil over medium heat. Cook, stirring frequently for about three minutes or until the vegetables are softened.
  • Add the chicken stock and beans, cover and bring to a boil. Turn down the heat to low, cover, and cook for an additional 15 minutes.
  • Add the roasted broccoli and garlic to the soup. Use an immersion blender to puree the mixture to your desired consistency. (I like to leave small chunks of broccoli and beans.)
  • Add cream and taste. Add a pinch of salt and ground black pepper if necessary. Serve immediately.