Broccoli is one of my favorite vegetables. I love creamy broccoli soup, but I don’t like to add cream to soup, or use a roux, made with lots of butter because the calories and fat really add up! In order to give this soup a creamy texture without added fat, I used pureed cannellini beans. They keep the consistency of the soup velvety, don’t alter the color, and add a nice texture. I like to puree 2/3 of the broccoli and leave some with a bit of texture, but you can puree it all, or leave it chunky. I serve with with beer bread for a delicious, warm, wholesome vegetarian meal.
Creamy Broccoli and White Bean Soup
1 head of broccoli, steamed
1 15 oz. can cannellini beans, drained
1 tbsp. EVOO
1 yellow onion, grated
2 garlic cloves, grated
2 c. vegetable or chicken stock
1/2 c. skim milk
¼ tsp. dried oregano
Salt and Pepper
Heat a large soup pot over medium heat.
Add EVOO, onion and garlic. Sauté for 5 minutes.
While onions and garlic cook, add stock and 2/3 of the broccoli to a blender. Puree.
Pour into the pot with the onions and garlic.
Put the cannellini beans in the blender with the milk, puree.
Pour into the soup.
Chop the remaining steamed broccoli to desired size, add to pot.
Add oregano, taste for seasoning.
Bring to a bubble. Plate, serve with toppings.
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