Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Broccoli-White Bean Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal. Ingredients 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 ½ cups vegetable stock Kosher salt and freshly ground black pepper 1 tablespoon pine nuts, toasted ½ ounce shaved Parmesan, for serving Directions Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish. 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. Rate it Print