Broccoli White Bean Soup

Some of you were asking where I’ve been. I’m still alive, I promise. I apologize for the term papers and exams, a mildly hectic work schedule, and a house that really could benefit from a cleaning. I sit down to write because I do have lots of tasty things to share, but I get distracted by term papers. Then next thing I know it’s 2am and I have to be up in four hours to workout. That, my friends, is insanity dedication.

The weather has been absolute garbage. The groundhog wasn’t kidding about there being six more weeks of winter. It snowed today, but thankfully didn’t stick. It has been absolutely chilly. I’m ready for something a little warmer than 40 degrees.  It’s why I made this soup.

Okay, that’s a lie. I made this soup because I wanted to use the new soup crocks I bought at Sur La Table for $5. It just so happens to be quick, cheap, easy, and healthy. Don’t skimp on the garnishes. Shaved parmesan and toasted pine nuts really add to the normally flat flavor of broccoli and white beans. I think when I calculated it out, it had well over 20g protein per serving. Thanks, beans!

Inspiration: Whole Living

Ingredients

1. 1lb broccoli, cut into florets
2. 2 tablespoons olive oil
3. 1 small yellow onion, diced
4. 2 garlic cloves, thinly sliced
5. 15oz cannellini beans drained and rinsed
6. 2 1/2 cups veggie (or chicken) stock
7. Salt and pepper to taste
8. 1 tablespoon pine nuts, toasted
9. 1/2 oz shaved parmesan

Preparation

1. Steam broccoli by preferred method. I usually place the pieces in a large, microwave save bowl. Insert a splash of water and cover with something hard like a plate. It took between 3-5 minutes depending on the size of the chunks.
2. Keep a handful of florets for garnish.
3. In a heavy bottomed saucepan, cook the onions on medium heat.
4. Once they start to become translucent, add the garlic. Saute for a few more minutes.
5. Add beans and stock, bringing the stock to a simmer.
6. Remove pan from heat and add in the broccoli.
7. Puree in batches until smooth.
8. Season with salt and pepper.
9. Divvy up into smaller bowls and top with parmesan and pinenuts.