More About Creamy Broccoli and Bean Soup

5 minutes
20 minutes
25 minutes


3 tablespoons olive oil
1 medium yellow onion, diced small
3 garlic cloves, minced
1/4 cup dry white wine
1 can white beans
3 cups low-sodium vegetable broth
1 pound broccoli florets
2 cups baby spinach (see notes)
1/4 cup fresh parsley
1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
red onions (to garnish)
dairy or non-dairy yogurt (optional garnish)


Heat the olive oil in a large pan over low heat and sauté the onions for 5 minutes.
Turn the heat up to medium and add in the garlic. Sauté for 1 minute. Then pour in the white wine, stir and cook for 1 minute. Then stir again and simmer for 2 minutes or until the wine has mostly evaporated.
Drain and rinse the beans and add to the pan. Then add in the broth, broccoli, greens, parsley, salt and pepper, and cover. Simmer for 5 minutes or until the broccoli is bright green and tender throughout.
Then transfer the cooked broccoli and bean soup into a blender and blend until completely smooth. You may need to do so in small batches.
Serve warm with a sprinkle of red onions, more parsley and black pepper, a drizzle of olive oil, and dollop of yogurt if you desire.

Date & Time

October 2, 2024

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