Broccoli & White Bean Soup

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recipe by Sharon Rigsby

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 3 ratings

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 for soup, give it a try, I know you will love it!

Inspired by:

recipe updated Oct 8, 2019


  • Broccoli icon
    x 2 (about 700g)
  • Garlic clove icon
    Garlic clove
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • Shallot icon
    70g (about 1¾)
  • Chicken stock icon
    Chicken stock
    3 cups (720ml)
  • Canned white kidney beans icon
    Canned white kidney beans
    425g (about 1½ cups)
  • Heavy cream icon
    Heavy cream
    ¼ cup (79ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh parsley icon
    Fresh parsley
    as needed


  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Large saucepan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cutting board

Step preview

  1. Pre-heat oven - 200°C
  2. Add broccoli to a clean cutting board
  3. Prepare
  4. Transfer half of vegetables to baking sheet
  5. Add garlic clove to the roasted vegetables
  6. Drizzle with olive oil
  7. Toss until coated
  8. Roast until browned at edges - 20 min
  9. Add shallot and olive oil to a clean large saucepan
  10. Transfer the rest of vegetables to large saucepan
  11. Cook while stirring occasionally - approx 3 min, medium heat
  12. Replace on drop
  13. Add chicken stock and canned white kidney beans to the large saucepan
  14. Heat until boiling and cover
  15. Simmer - 15 min, low heat
  16. Transfer roasted vegetables to large saucepan
  17. Blend with stick blender until smooth
  18. Mix in heavy cream to the large saucepan
  19. Season with salt & pepper
  20. Garnish with fresh parsley
  21. Serve
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