Creamy Broccoli White Bean Soup
Beans are a perfect thickener when blended, much like cauliflower or potatoes, but with the addition of protein! My Creamy Broccoli WB Soup is so velvety & smooth, full of protein packed white beans and fresh broccoli, just the right amount of heat in every bite, and so easy to make. See notes for garnishes!
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
16
Serves: 3 - 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Celery, diced
- 4 cups4 cups4 cups Broccoli, florets
- 540 ml540 ml540 ml White Beans, Salt Free, drained & rinsed
- 1 cup1 cup1 cup White Wine, I used Sauv Blanc
- 3.5 cups3.5 cups3.5 cups Plant Based Chickenless Broth - President's Choice
- 1 tsp1 tsp1 tsp Garlic Plus Seasoning - Club House
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp All Purpose Seasoning - Vegeta
- 0.25 cup0.25 cup0.25 cup Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, butter, garlic, and pepper flakes, in deep non-stick skillet set to just below medium. Once heated, stir and let everything sizzle together for about a minute. Add the celery, onion, and a good pinch of both salt & pepper. Stir and let those veggies cook 6 - 8 minutes until they're almost soft. Add the broccoli florets and another good pinch of salt. Chop the stalk of the broccoli and add that as well. Stir and cook another 5 minutes. Stir in the white beans along with another pinch of salt and continue to cook another couple of minutes until the beans are warmed through.
- Pour in your wine and let the wine cook for a few minutes until reduced by at least half. Pour in the broth and bring the soup to a boil. Once boiled, reduce the heat to medium low & stir in the Clubhouse Garlic plus, vegeta, onion powder, and parsley. Cover with a titled lid and simmer 20 - 25 minutes.
- Transfer the soup to your blender ( I use a Vitamix which can easily handle hot liquids) and puree until smooth and velvety. Alternately, you could blend in batches or use an immersion blender if needed. Once the soup is smooth, pour it back in to the skillet and let it start bubbling again. Taste your soup and adjust your salt / pepper if needed / desired.
- I enjoyed the soup being nice and thick. You could at this point thin it out with additional broth if desired. Serve your soup with some / all of the recommended garnishes. ENJOY!
- Refrigerate leftover soup in an airtight container for up to 4 days. When reheating, you may want to add additional broth for consistency.
Notes
- GARNISH - Pepper Flakes, Shredded Old Cheddar, Crushed Ritz Crackers, Sour Cream, Parsley
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 591 |
| Fat: | 22 g |
| Carbohydrates: | 134 g |
| Protein: | 49 g |
| Cholesterol: | 20 g |
| Sodium: | 1188 mg |
| Fiber: | 41 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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