Go Back
A bowl of broccoli white bean soup and a slice of bread

Creamy Broccoli White Bean Soup

Print Recipe
Broccoli White Bean Soup - creamy, healthy and super easy to make! (vegan + gluten-free + dairy-free)
Course Soup
Cuisine American
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4
Calories 143
Author Elena Tomasi

Ingredients

  • 1½ tablespoon extra virgin olive oil
  • 1 shallot thinly sliced
  • 1 garlic clove thinly sliced or minced
  • ¼ teaspoon chili flakes
  • 1 head of broccoli (450 grams- 1 pound) cut into florets
  • 1 can cannellini beans (400 grams - 14 ounces) 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

  • Heat the oil in a large pan over medium heat, and sauté the shallot until soft.
  • Add the garlic and sauté for 1 minute or until fragrant.
  • Add the broccoli, beans and vegetable stock. Cover and simmer until the broccoli are tender. This will take about 5 minutes. Season with salt and pepper.
  • Using an immersion blender, a blender, or a food processor, blend the soup until completely smooth. 
  • Serve this creamy broccoli white bean soup in bowls garnished with sunflower seeds, chili flakes, fresh oregano, and freshly ground black pepper.
    Enjoy!

Notes

Soup can be stored for up to three days in the fridge in an airtight container, or in the freezer for up to one month.

Nutrition

Serving: 1portion | Calories: 143kcal | Carbohydrates: 18g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 293mg | Fiber: 5g | Sugar: 3g