Creamy Broccoli and Bean Soup

Despite a late-February warm-up it's been overall pretty chilly so we're still enjoying all of the soup that we can. Dave requested some sort of broccoli soup and was excited to find out that I found a blended and creamy soup. The texture and the flavor of this were great and we served it with homemade bagel chips in addition to extra yogurt, raw shallots, and pea shoot microgreens. The next day at work the soup reheated well and I stirred another tablespoon of yogurt into it after reheating.

Recipe slightly adapted from With Food and Love.


-3 tablespoons olive oil
-1 medium yellow onion, diced small
-3 garlic cloves, minced
-1/4 cup dry white wine
-1 can white beans, drained and rinsed
-3 cups vegetable broth
-1 pound broccoli florets
-2 cups baby spinach
-1/4 cup fresh microgreens
-1/4 teaspoon fine sea salt
-1/2 teaspoon black pepper
-Shallots, to garnish
-Yogurt, to garnish

Heat the olive oil in a large pot over low heat and saute the onions for 5 minutes. Turn the heat up to medium and add the garlic. Saute for one more minute and then stir in the white wine. Cook the white wine, garlic, and onions for three minutes while stirring occasionally until the wine has mostly evaporated.

Add the white beans to the pot followed by the broth, broccoli, spinach, microgreens, salt, and pepper. Cover the pot and allow the soup to simmer for 5 minutes or until the broccoli is bright green. Remove the soup from the heat and blend with an immersion and/or upright blender until completely smooth.

Serve topped with shallots, pea shoot microgreens, and Greek yogurt. Dust with black pepper.


Popular Posts