We eat our fair share of vegetables at our house. Alex alone could polish off a one pound bag of baby carrots in one sitting and I can’t seem to live without kale lately. Usually we like our veggies prepared simply, just roasted or with a few seasonings, but sometimes you need to indulge a little.
This soup is amazing because the cannellini beans give it the consistency of a creamy soup. The parmesan adds a needed cheesy flavor and the crushed red pepper gives it a kick. Plus, who doesn’t like the classic cheese and broccoli combination? I served this on Thanksgiving and it may have been a little too much with such a large meal, but it’s perfect with a sandwich on a chilly day.
broccoli parmesan soup
makes 6 servings
1 head of broccoli
1 tablespoon olive oil
1 small white onion, chopped
2 cloves garlic, chopped
1 15-ounce can cannellini beans, drained and rinsed
2 1/2 cups broth, vegetable or chicken
1/4 teaspoon crushed red pepper
1/2 cup parmesan cheese, grated
Salt and pepper to taste
Cut the florets from the stems of the broccoli and place them in a microwaveable dish. Add a few tablespoons of water and microwave for 2-3 minutes until fork tender. Meanwhile, heat the olive oil in a pot over medium heat. Add the onion and garlic and saute until the onion turns clear. Add the cannellini beans and broth and bring to a boil. Add the steamed broccoli florets and remove the pot from the heat. Use an immersion blender to puree the soup until it’s as smooth as you can get it. Alternatively, transfer it to a blender to puree it. Once it’s as smooth as you can get it, whisk in the remaining ingredients and serve hot.