Unlike any bean soups, this one is best served immediately. After a short period of time in the refrigerator, broccoli has a tendency to get stinky and gray. In addition, the white beams will thicken the soup too much as it sits.
Broccoli, White Bean and Basil Soup
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 12 cups
Ingredients
- 2 teaspoons olive oil
- 1 Spanish onion, chopped
- 3 garlic cloves, chopped
- 1 carrot, sliced
- 1 head broccoli, stalks peeled and chopped and florets separated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 cups chicken or vegetable stock
- 8 cups chicken or vegetable stock
- 1 to 1½ cups cooked cannellini beans, rinsed
- 1 teaspoon Dijon mustard
- ¼ cup chopped fresh basil leaves, plus additional for garnish
- 1 teaspoon fresh lemon juice
- Shaved Parmesan cheese, for garnish
Instructions
- Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onion, garlic, carrot, broccoli stalks, salt, and pepper and cook for 10-15 minutes, stirring occasionally.
- Add the stock and beans and bring to a boil. Lower the heat to medium low, and cook until the broccoli stalks are very tender, about 15 to 20 minutes. Add the florets and mustard and cook for 5 minutes.
- Off heat, add the basil and lemon juice, and transfer the contents to a blender, in batches. Blend until smooth. Serve immediately, garnished with basil and Parmesan cheese.