Have any of you tried the broccoli pasta recipe I posted a few months ago? Well if you have, and you liked it, but want a healthy alternative, try this. It’s basically the same sauce turned into a soup and with white beans subbed in for dairy. So good!
Recipe adapted from here.
Ingredients (serves 2-3)
1 head broccoli, cut into small pieces with the majority of the stem cut off
2 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, chopped
1 15 oz. can cannellini beans, drained
2 1/2 cups vegetable stock (I used chicken broth and it worked too)
Salt and pepper
1 tablespoon pine nuts
1/2 cup parmesan
1. Steam the broccoli until it can easily be pierced with a fork, will take about 3 minutes. If you don’t have a steamer, just place a heat proof bowl over a boiling pot of water. Once done, take out a few pieces of the broccoli to use as garnish later.
2. Toast your pine nuts in a pan (you don’t need oil) over medium-low heat until they start to turn light brown. Set aside.
2. Heat the olive oil in a pot over medium heat. Add the onion and garlic, and saute until clear, about 6 minutes. Add the beans and stock and bring to a boil. Remove from heat and pour into your food processor. Add the broccoli and puree. You may need to do this in two stages, depending on the size of your food processor. Pour into bowls to serve and add salt and pepper as you see fit. You can also place a few broccoli pieces on the top of each bowl with some parmesan and toasted pine nuts.