Creamy Broccoli and White Bean Soup
Equipment
- Large Pot
- Immersion Blender
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 5 cups broccoli florets
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion turns soft.
- Add the broccoli florets, white beans, vegetable broth, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the broccoli is tender.
- Use an immersion blender to partially blend the soup until it reaches a creamy consistency with some small pieces of broccoli and beans remaining.
- Stir in the lemon juice, then season with salt and black pepper to taste.
Notes
Portion the cooled soup into freezer-safe containers with a little extra broth to keep the texture smooth after thawing. Reheat gently on the stove while stirring to restore creaminess. If the broccoli is very thick-stemmed, peel the stems lightly before chopping so they blend evenly.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board