Creamy Broccoli White Bean Soup
This creamy broccoli white bean soup is healthy, dairy-free, gluten-free, and vegan. Ready in just 15 minutes, it’s perfect for a quick weeknight dinner, light lunch, or meal prep.
Ingredients
- 1½ tablespoons extra virgin olive oil
- 1 shallot thinly sliced
- 1 garlic clove thinly sliced or minced
- ¼ teaspoon chili flakes
- 1 head of broccoli (450 g - 1 lb) cut into florets
- 1 can cannellini beans (400 g - 14 oz) drained and rinsed
- 3½ cups (840 ml) vegetable stock low sodium
- salt and freshly ground black pepper to taste
Toppings (optional)
- sunflower seeds
- chili flakes
- fresh oregano
- freshly ground black pepper
Instructions
Sauté the aromatics
- Heat the oil in a large pan over medium heat. Add the shallot and cook until soft, about 2–3 minutes. Stir in the garlic and cook for another minute until fragrant.
Simmer the soup
- Add the broccoli, white beans, and vegetable stock. Cover and simmer for about 5 minutes, or until the broccoli is tender. Season with salt and pepper.
Blend
- Use an immersion blender to blend the soup until smooth. If you're using a countertop blender, work in batches and blend carefully. Add more stock if needed to reach your desired consistency.
Serve
- Ladle the soup into bowls and top with sunflower seeds, chili flakes, and fresh oregano.
Notes
- Broccoli: Both fresh and frozen work well.
- White beans: Cannellini or great northern beans give the best texture.
- Shallots: Swap with yellow onion if needed.
- Vegetable broth: Homemade or low-sodium broth gives you better control over saltiness.
- Spices: Adjust the chili flakes to your taste. Add more if you like it spicy, or leave them out for a milder soup.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Let the soup cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove, adding a splash of broth if needed to loosen the texture. Or microwave in 30-second bursts, stirring between each.
Nutrition
Serving: 1portion | Calories: 143kcal | Carbohydrates: 18g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 293mg | Fiber: 5g | Sugar: 3g
