Step 1

Heat a large Dutch oven over medium heat with the olive oil until warm. Add the onion and a pinch of salt and cook for 6 minutes, or until starting to turn golden. Add the garlic and pepper flakes and cook for 1 to 2 minutes, tossing frequently to prevent sticking.

Step 2

Pour in the wine (if not using, add a splash or two of your veg broth). Use the liquid to deglaze the pan, scraping up any browned bits on the bottom of the pot. Simmer until the wine has mostly evaporated and the smell of alcohol has dissipated, about 3 minutes.

Step 3

Add the broccoli florets and stems and sauté for 2 minutes. Add the cannellini beans, cashews, broth, salt, and black pepper to taste. Stir to combine. Bring to a boil. Reduce the heat and simmer partially covered for 15 minutes, stirring a couple times, until broccoli is tender and soft.

Step 4

Meanwhile, measure out the Finishing Ingredients and prepare the Crispy Nutty Crumbles.

Step 5

For the Crispy Nutty Crumbles, add the oil to a large frying pan over medium heat and allow to warm. Add the panko and pine nuts (or chopped cashews) and stir occasionally for 4 to 6 minutes, until nuts and panko are starting to turn golden brown. Add red pepper flakes and salt for 30 seconds. Take off the heat and transfer to a bowl immediately to stop cooking.a. Store cooled leftovers in a jar in the pantry for a few weeks. You’ll likely have leftovers. Add them to other soups, salads, and grain bowls.

Step 6

Carefully pour the soup into a large high-powered blender. Remove the blender cap and cover with a dish towel to allow steam to escape. Add the basil, soy sauce, dijon mustard, nutritional yeast, 1 tablespoon lemon juice. Blend until pureed and smooth. Taste the soup, adding lemon juice or salt as desired. I usually add an extra ½ tablespoon lemon juice and ½ tsp kosher salt.a. NOTE: If your blender is smaller than 64 oz/2L, you’ll need to blend in two batches.

Step 7

Transfer soup to four bowls. Drizzle a bit of olive oil on top and sprinkle a few spoons of Crispy Nutty Crumbles. Serve with crusty bread.