Today’s Meatless Monday recipe is a warm and comforting treat on a cozy day (like this one)! With only a few ingredients and less than thirty minutes to make, this is a divine and healthy choice any day or night of the week.
1 head of broccoli, about 1 pound/16 ounces
1 sweet onion, diced
3 cloves of garlic, chopped
1 15-ounce can of white beans, Northern or cannelini, drained and rinsed
3 cups of vegetable stock
2-3 TBs olive oil
salt to taste
dash of cayenne pepper
grated or shaved parmesan cheese on top
Steam the broccoli florets and stems until tender, about 3-5 minutes. Set aside a handful of the florets for topping. (Note: Frozen broccoli is a great choice too.)
Heat the olive oil in a pot over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
Season with salt. (Note: Be careful with the amount of salt if you’ve used a salted stock.)
Add the beans and stock and bring to a simmer.
Add the broccoli to the mixture and let heat another few minutes until everything is heated consistently.
Add a dash or two of cayenne pepper for a little warmth and a kick (!).
Remove from heat and begin to purée in batches in a food processor. This should take two rounds, easy! Pulse until it reaches a medium-smooth texture; A little chunky is preferable. Taste and add more salt or pepper as needed. (Note: Pour soup back into pot to keep warm.)
Ladle soup into bowls and add the broccoli florets, the grated cheese and a dash of cayenne. A crusty loaf of bread to dip, or grilled toast would be a dandy accompaniment to this hearty and delicious soup! Enjoy!