Creamy Broccoli-White Bean Soup

broccoli soup
Photo: Johnny Miller

Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.


  • 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


  1. Steam broccoli florets and stems until tenderand 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.

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