Broccoli & White Bean Soup
Serves
4
Total Time
53mins
Calories
306
This creamy soup is made with tasty roasted broccoli, garlic, shallots, and cannelloni beans, and it’s perfect for lunch or dinner. It’s also really quick and easy to make! So, the next time you are in the mood...
- Olive oil2 tablespoons
- Chicken stock720 ml
- Canned white kidney beans425 grinsed, drained
- Heavy cream80 ml
- Salt & pepperas needed
- Fresh parsleyas needed
- Garlic clove4
- Broccoli2
- Shallot70 gchopped
Ingredients
- 1. To begin making this white bean soup, preheat your oven to 400 degrees (~ 200°C)
- 2. Cut florets away from stems, then peel & chop stems. Set stems aside for later.
- 3. Place on a baking sheet along with 4 cloves of peeled garlic
- 4. Drizzle with olive oil and toss to make sure everything is coated
- 5. Roast until browned at edges - 20 min
- 6. Place the chopped broccoli stalks and shallots into a large saucepan, along with one tablespoon of olive oil over medium heat
- 7. Cook, stirring frequently for about three minutes or until the vegetables are softened
- 8. Add the chicken stock and beans, cover and bring to a boil
- 9. Turn down the heat to low, cover, and cook for an additional 15 minutes
- 10. Add the roasted broccoli and garlic to the soup
- 11. Use an immersion blender to puree the mixture to your desired consistency
- 12. Add cream and taste. Add a pinch of salt and ground black pepper if necessary
- 13. Garnish with fresh parsley
- 14. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
