Broccoli and White Bean Soup
This 15-minute soup recipe offers bone-building vitamin C, calcium, magnesium, and potassium. And it tastes delicious!
Equipment
- blender
Ingredients
- 1 1/2 tbsp olive oil extra virgin
- 1 shallot thinly sliced
- 1 garlic clove minced
- 1 medium head broccoli
- 14 oz can cannellini beans drained & rinsed
- 875 ml vegetable stock low-sodium
- Salt & pepper to taste
Optional Toppings
- chili flakes
- pumpkin seeds
Instructions
- Chop the broccoli into florets. Slice remaining pieces of stalk into thin pieces.
- In a large pan, heat olive oil over medium heat.
- Add shallot slices and saute for a few minutes, until soft. Add the garlic and sauté for 1-2 minutes, until fragrant.
- Add broccoli, beans, and stock. Cover and simmer for around 5 minutes, until the broccoli is tender. Add salt and pepper to taste.
- Using a blender, blend the soup until completely smooth. You can also use an immersion blender or food processor if you have one handy.
- Garnish with toppings of your choice!
Notes
Note: Nutrition facts are calculated automatically by a computer program. There's no option for a low-sodium broth ingredient in the program, so the nutrition facts are calculated using a regular broth. The amount of sodium will be much less than stated if you use low-sodium broth, or a homemade broth.
Get creative with your garnishes! My favorite bone-healthy options include cheese, a dollop of Greek yogurt, and pumpkin seeds. And if you’re feeling like an extra kick, a dash of paprika or chili flakes will do the trick!
Nutrition
Calories: 192kcalCarbohydrates: 31gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 1127mgPotassium: 501mgFiber: 9gSugar: 5gVitamin A: 1394IUVitamin C: 136mgCalcium: 137mgIron: 4mg
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