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–+ servings

Broccoli White Bean Garlic Soup

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 6 garlic cloves, minced
  • 1 large head broccoli, cut into small florets
  • 4 cups vegetable broth
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for 4 to 5 minutes until the onion softens and the garlic becomes fragrant.
  • Add the broccoli florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the broccoli is tender.
  • Stir in the drained white beans, salt, and black pepper. Continue to simmer for another 5 minutes so the beans warm through.
  • Remove the pot from the heat. Use an immersion blender to partially puree the soup, leaving some chunks of broccoli and beans for texture.
  • Stir in the lemon juice. Ladle the soup into bowls and top each serving with the chopped fresh parsley.

merknader

Blend a little more of the soup if you prefer a thicker consistency, or leave extra chunks if you like more bite. Leftovers store well in the refrigerator for up to four days or in the freezer for up to two months. Reheat gently on the stovetop with a splash of broth to loosen the texture if it thickens after chilling.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Immersion Blender, Cutting Board