OR a soup that’s more healthy… Creamy Broccoli Soup You Will Need: 1 Head of Broccoli (1 Pound), Cut Into Florets, Stems Thinly Sliced 2 Tbsp. Extra Virgin Olive Oil 1 Yellow Onion, Diced 2 Cloves of Garlic, Thinly Sliced 1-15 Oz. Can Cannellini Beans, Drained 2-1/2 Cups Chicken Stock Kosher Salt and Freshly Ground Pepper, To Taste 1 Tbsp. Pine Nuts, Toasted Shaved Parmesan, For Garnish Preparation: Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan. Serve Immediately. Recipe Via: Whole Living

OR a soup that’s more healthy…

Creamy Broccoli Soup

You Will Need:

  • 1 Head of Broccoli (1 Pound), Cut Into Florets, Stems Thinly Sliced
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Yellow Onion, Diced
  • 2 Cloves of Garlic, Thinly Sliced
  • 1-15 Oz. Can Cannellini Beans, Drained
  • 2-1/2 Cups Chicken Stock
  • Kosher Salt and Freshly Ground Pepper, To Taste
  • 1 Tbsp. Pine Nuts, Toasted
  • Shaved Parmesan, For Garnish

Preparation:

Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.

Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan. Serve Immediately.

Recipe Via: Whole Living

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