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Creamy Broccoli-White Bean Soup

Steaming broccoli florets helps them maintain their nutrients; adding them to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.

  • Servings: 4
Creamy Broccoli-White Bean Soup

Source: Whole Living, January/February 2011


  • 1 head broccoli (1 pound), cut into florets, stems thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can cannellini beans, drained
  • 2 1/2 cups vegetable stock
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pine nuts, toasted
  • 1/2 ounce shaved Parmesan, for serving


  1. Steam broccoli florets and stems until tender
    and bright green, about 3 minutes. Let cool slightly.
    Reserve 1/2 cup florets for garnish.

  2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
    Add beans and stock and bring mixture to a simmer.
    Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.


Reviews (8)

  • Jesse McCormick 27 Apr, 2014

    About to make this today, but thought I'd say something beforehand. Working out the nutritional contents is annoying to do, so if you want it and they're not there there's a reason. Just work it out yourself if its that important. It doesnt take a lot of brains, just a bit of time.

  • haleighrose 5 Aug, 2013

    This is really good!
    I pureed only half of the soup, so there would be something left to chew. I also added corn and a few black beans at the end. It's great if you have kids that need hidden veggies. I'll probably add some pasta next time

  • mdoman2 24 Jul, 2013

    surprisingly tasty & flavorful for such a simple, healthy recipe. full review at

  • Happy_Birthday_Dr_Seuss 17 Jan, 2013

    Creamy Broccoli-White Bean Soup
    Russell's Thursday Lunch
    Nutritious and Delicious!

  • darzenbee 3 Mar, 2012

    Great taste and quick. Puree only I/3 to 1/2 for a thinner consistency. I added red pepper flakes, used a little over a lb of broccoli and 32 ounces stock. Very good.

  • mshkg 17 Feb, 2012

    I must be missing something, the soup was way too thick. Almost like a stew.

  • angelpilates 17 Feb, 2012

    Excellent! I used 20 oz of broccoli instead of 16oz, so I used 3 cups of chicken stock. I also added a little bit of grated parm to the soup before I pureed it. I also used a small bit of shredded gruyere along with some shredded parm to top it off. The addition of toasted pine nuts really added to the flavor. My 3 year old said, "Your soup is amazing, Mom"!

  • neko_loco 15 Dec, 2011

    This soup is so tasty & easy to make! I used frozen broccoli & rather than steam it. I just threw it in with the broth & beans. Perfect meal on a night when I'm feeling under the weather & want something nourishing & homecooked.

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