A new take on the classic cream of broccoli soup, this delicious alternative gets the added benefit of creamy and hearty white beans and is ready in under 40 minutes. You can finish off with some grated cheddar cheese for an extra indulgence!
- 2 tbsp olive oil
- 1 onion, chopped
- 1 stalk of celery, chopped
2 cloves garlic, chopped
- 1 ½ tsp salt, divided
- ¼ tsp red pepper flakes
- 2lbs of broccoli, florets and stems, peeled and chopped
- 1 can of white kidney beans, drained and rinsed
- 8 cups water
- 2 cups, packed fresh spinach
- ¼ cup 35% cream
Heat olive oil in a large Dutch oven, or pot, over medium heat. Add onion and celery, cooked until translucent and celery has begun to soften, about 3-4 minutes. Add garlic, ½ tsp salt, red pepper flakes and broccoli florets and stems. Continue cooking for 7-8 minutes, broccoli should be bright green.
Add white beans followed by water and remaining salt (if you’re using broth, omit the salt). Bring to a boil, reduce heat to a simmer, partially cover and cook for 10 minutes or until broccoli is tender.
Add fresh spinach and continue cooking for another 2 minutes until spinach has wilted.
Transfer to a blender to puree (or use an immersion blender). Once pureed, stir in cream and serve.
This recipe uses water, if you are using broth, you can omit the salt or adjust to taste.
Keywords: bean soup