Broccoli White Bean Soup Recipes

CREAMY BROCCOLI-WHITE BEAN SOUP

Creamy Broccoli-White Bean Soup image

Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ingredients

1 head broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 garlic cloves, thinly sliced
One 15-ounce can cannellini beans, drained
2 1/2 cups vegetable stock
Kosher salt and freshly ground black pepper
1 tablespoon pine nuts, toasted
1/2 ounce shaved Parmesan, for serving

Steps:

Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish.
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.

Nutrition Facts : Calories 247 g

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Spicy White Bean Stew With Broccoli Rabe image

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Provided by Alison Roman

Categories weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Steps:

Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
Serve with feta and parsley, and with eggs, if you like.

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