In California, we are used to having broccoli and white beans available year round but did you know that the season for this yummy combo is Fall? That’s right September and October are peak season for broccoli and dried beans. This soup is a perfect way to showcase this high fiber delicious duo. It is a vegan soup but because it is pureed, the white beans make the soup “creamy” and decadent. Vegetarians may enjoy parmesan cheese on top and meat eaters chicken (as my husband did).
Ingredients:
2 tbs olive oil
1 tsp salt
1 tsp pepper
1 onion chopped
1 leek rinsed well and chopped
3 garlic cloves minced
5 cups vegetable broth
4 cups chopped broccoli
3 15.5 oz cans of cannelini beans
In a large pot saute onion and leeks in olive oil. Season with salt and pepper, and add minced garlic. Once vegetables are softened and translucent, add vegetable broth, broccoli, and cannelini beans. Cover and let simmer for around 15 minutes. After, turn off heat and puree soup in batches using a blender. (If you have an immersion blender just blend the soup in the pot.) Once soup is smooth, return to the pot and let simmer for 5 more minutes. Serve and enjoy.
Yields 6-8 servings
This sounds so delish! White beans have a decent amount of iron in them too, which I really need! I will definitely be making this soup!
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