Broccoli Cannellini Soup

Makes 6 generous servings. 

Thick, creamy, hearty and nutritious, this soup freezes very well.  

INGREDIENTS:

• I bunch broccoli, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• One 15.5 can cannellini beans, drained

• 6- cups vegetable broth

• 2 tablespoons lime juice

• Kosher salt,

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into medium florets. Trim the stems, peel, and also cut into pieces; rinse all.   

2. Heat the oil in a medium saucepan, add onion and garlic and sauté for a few minutes.  Add the broccoli, the beans and 6 cups of broth.  Bring to a boil over high heat. Reduce the heat and cook covered for about 20 minutes or until the broccoli is soft. 

3. Puree in a Vitamix and season to taste with lime juice, salt and pepper. 

4. Serve garnished with chives.  

Broccoli Soup

Makes 4 servings. 

This soup is pure simplicity and delicious. It should be part of your repertoire of soups to make throughout the year.

INGREDIENTS:

• 1 bunch broccoli, 2 stalks, about 1 ½ pounds

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, coarsely chopped

• 3 cloves garlic, coarsely chopped

• 3 cups chicken broth 

• 2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into small pieces, peel the stems and cut into small pieces. Rinse.  

2. In a medium saucepan heat the oil. Add the onion and garlic and sauté over low heat until soft, a few minutes.

3. Add the broccoli and 2 ½ cups of broth. Bring to a boil, lower the heat, cover and cook until the broccoli is soft, about 20 minutes. 

4. Puree in a Vitamix adding the reserved ½ cup of broth, as needed.  Season to taste with lemon juice, salt and pepper.

5. Serve garnished with snipped chives.