Creamy Cannellini-Broccoli Soup
 
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 5 cups roughly chopped broccoli florets and stems
  • 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise (yields approximately 2 cups)
  • 1 cup chopped fennel stems (green part)
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • 1 dried bay leaf
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 tablespoon finely chopped fresh dill
Instructions
  1. In a large pot set over medium heat, add the olive oil, broccoli, leeks, fennel and 1 teaspoon of salt. Cook, stirring often, until the broccoli is tender and the leeks and fennel are soft, about 10 minutes (reduce the heat if the vegetables begin to brown).
  2. To the pot, add the broth, water, bay leaf, black pepper, and the remaining 1 teaspoon of salt. Simmer for 10 minutes, add the beans and simmer for 10 minutes longer. Remove and discard the bay leaf.
  3. Transfer the soup to a blender and purée until smooth, puréeing the soup in batches if necessary. You can also use a handheld immersion blender which won't result in quite as creamy a soup but definitely cuts down on time.
  4. Return the soup to a clean pot set over medium heat. Heat until warm. Taste and add more salt if needed. Divide among 6 bowls and serve sprinkled with the fresh dill.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/creamy-cannellini-broccoli-soup/