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