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!

recipe updated Apr 4, 2018


  • Broccoli icon
    x 2
  • Garlic clove icon
    Garlic clove
    x 4
  • Olive oil icon
    Olive oil
    1 tbsp
  • Shallot icon
  • Chicken stock icon
    Chicken stock
  • Canned white kidney beans icon
    Canned white kidney beans
  • Heavy cream icon
    Heavy cream
  • 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
  2. Add broccoli to a cutting board
  3. Prepare
  4. Transfer half of vegetables to baking sheet
  5. Add garlic clove
  6. Drizzle with olive oil
  7. Toss until coated
  8. Roast for 20min until browned at edges
  9. Get a clean large saucepan
  10. Add chopped shallot
  11. Add olive oil
  12. Transfer the rest of vegetables to large saucepan
  13. Cook for approx 3min on medium heat while stirring occasionally
  14. Replace on drop
  15. Add chicken stock
  16. Add rinsed, drained canned white kidney beans
  17. Heat until boiling and cover
  18. Simmer for 15min on low heat
  19. Transfer roasted vegetables to large saucepan
  20. Blend with stick blender until smooth
  21. Mix in heavy cream
  22. Season with salt & pepper
  23. Garnish with fresh parsley
  24. Serve
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