C coup

Creamy Broccoli Soup

Steaming broccoli florets helps them maintain their nutrients; adding them to soup with olive oil, pine nuts, and garlic cloves makes a complete heart healthy meal.


  • 1 head Broccoli cut into florets, stems thinly sliced
  • 2 tbsp Olive oil extra virgin
  • 1 Yellow onion diced
  • 2 cloves Garlic thinly sliced
  • 15 OZ Cannellini beans 1 can, drained
  • 2 1/2 cups Chicken stock
  • Kosher salt and freshly ground black pepper
  • 1 tbsp Pine nuts toasted
  • 1/2 OZ Parmesan or pecorini


  • Steam broccoli florets and stems until tender and 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.