Description
This Broccoli and White Bean Soup is a creamy, comforting dish that combines roasted broccoli with tender cannellini beans, pureed to a velvety texture. Enhanced with garlic, shallots, and a touch of cream, it delivers rich flavors perfect for a nutritious lunch or dinner. The roasting and stovetop cooking methods create a depth of taste while keeping preparation straightforward and satisfying.
Ingredients
Roasted Vegetables
- 2 large heads of broccoli with stalks (or 3 small)
- 4 cloves garlic, peeled
- 1 tablespoon olive oil (for roasting)
Sauté Base
- Half of the broccoli stalks, peeled and chopped into small pieces
- 2 shallots (or 1 small onion), peeled and minced
- 1 tablespoon olive oil (for sautéing)
Main Ingredients
- 15 ounces canned cannellini beans, drained and rinsed
- 3 cups low-sodium chicken stock (see note if using regular stock)
Finishing Touches
- ⅓ cup heavy cream (or half-and-half or milk)
- ½ teaspoon kosher salt (adjust if using regular chicken stock)
- ½ teaspoon ground black pepper
- Chopped fresh parsley (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the broccoli and garlic which will add a deep, caramelized flavor to the soup.
- Roast Broccoli and Garlic: Separate the broccoli florets from the stalks, reserving the stalks for later use. Place the florets and peeled garlic cloves on a baking sheet, drizzle with about a tablespoon of olive oil, toss to coat evenly, and roast in the oven for 20 minutes until tender and slightly browned.
- Prepare Broccoli Stalks and Shallots: While the florets roast, peel half of the broccoli stalks and cut half of these stalks into small pieces for sautéing. Mince the shallots finely to build the flavorful base of the soup.
- Sauté Stalks and Shallots: In a large soup pot or Dutch oven, heat one tablespoon of olive oil over medium heat. Add the chopped broccoli stalk pieces and minced shallots. Cook, stirring frequently, for about 5 minutes until the vegetables soften and become fragrant.
- Add Beans and Stock, Simmer: To the pot, add the drained cannellini beans and 3 cups of low-sodium chicken stock. Cover and bring to a boil, then reduce heat to low, cover again, and let simmer for 15 minutes for flavors to meld and the stalks to soften further.
- Puree Soup: Add the roasted broccoli florets and garlic to the pot. Using an immersion blender, puree the soup mixture until it reaches a creamy, smooth consistency.
- Finish and Season: Stir in the cream (or your chosen dairy alternative), then taste and season with kosher salt and ground black pepper to your preference. Garnish with fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- If using regular chicken stock, reduce or omit the added kosher salt as the stock may already be salted.
- You can substitute half-and-half or milk for the heavy cream to reduce fat content, but the soup will be slightly less rich.
- The reserved broccoli stalks provide great texture and nutrients; peeling the tough outer layer improves the soup’s consistency.
- An immersion blender is preferred for pureeing directly in the pot, but a stand blender can be used in batches, allowing the soup to cool slightly first.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
