Broccoli, White Bean and Basil Soup

posted in Soups, Stews, and Chili on by

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.

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Broccoli, White Bean and Basil Soup
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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
  1. 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.
  2. 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.
  3. 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.