The soup mentioned in  the post on Vegetable couscous, broccoli and white bean soup can be recreated with the following recipe or modifications:


It was originally adapted from a recipe in the Whole Living magazine:

Serves 4

  • 1 head broccoli (1 pound), cut into florets, stems thinly sliced  (Added Chinese broccoli as well)
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can cannellini beans, drained
  • 2 1/2 cups chicken stock (Replaced with vegetable stock)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pine nuts, toasted  (Replaced with Almond slivers)
  • 1/2 ounce shaved Parmesan, for serving  (Replaced w/ asiago)
mms picture1 300x225   Recipe: Broccoli and white bean soup

prepping for the broccoli and white bean soup


  1. Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
  2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
blackbean 300x225   Recipe: Broccoli and white bean soup

Broccoli and white bean soup with black bean burger

Shown here (left) with the homemade black bean burger

Read more at Creamy Broccoli-White Bean Soup


March 11, 2011