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:
Cut the broccoli into medium florets. Trim the stems, peel, and also cut into pieces; rinse all.
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.
Puree in a Vitamix and season to taste with lime juice, salt and pepper.
Serve garnished with chives.
