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creamy broccoli-white bean soup

0www.marthastewart.com

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

1 head broccoli (1 pound), cut into florets, stems thinly sliced2 tablespoons extra-virgin olive oil1 yellow onion, diced2 garlic cloves, thinly slicedOne 15-ounce can cannellini beans, drained2 1/2 cups vegetable stockKosher salt and freshly ground black pepper1 tablespoon pine nuts, toasted1/2 ounce shaved Parmesan, for serving

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Instructions

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Step 1

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

Step 2

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.