Roasted Broccoli and White Bean Soup - Recipe

While trying to use up items in our pantry and refrigerator, my mom and  I came up with this broccoli soup recipe that is sure to please even the pickiest of eaters.

Pureeing the white beans gave the soup a creamy texture, without the extra fat or calories, which is something I'd consider doing in the future as a replacement, adding a healthy dose of protein! My mom and I are thinking about trying this with a potato soup; we'll keep you posted on how it turns out!

This soup is rich, creamy, and loaded with flavor. Unlike many dishes that fit this description, however, this dish is very healthy.

 

Ingredients:

1 medium onion, diced
2 cloves of garlic (or more if you like garlic!)
Olive oil
2 cans of white beans (drained)
25 oz. Chicken broth
1/4 tsp. chipotle
Sizable pinch thyme
3 heads of broccoli
Pinch of better than bullion beef base
Balsamic glaze
Salt
Pepper
1/3 c. slivered almonds (for garnish)
Shaved parmesan (for garnish)

Procedure 

Place broccoli florets in a large bowl, and lightly coat with olive oil. Add salt, pepper,  about 2 tbs. of balsamic glaze, and a pinch of beef base, and massage gently into the broccoli to thoroughly mix. Place on a large baking sheet and broil approximately 5 to 7 minutes until they appear brown and are a little crispy.

Meanwhile, in a large dutch oven (or soup pot), sauté onion and garlic until translucent. Add white beans, chicken broth, thyme, and chipotle, and bring to a boil (approximately 5 minutes).

Take off the heat, add approximately 3/4 of broccoli (leave some aside for garnish) and use an immersion blender and blend until smooth. (You could also transfer to a blender and blend in batches).

Put the soup back on low once blending is complete, and let softly simmer for about 10 minutes.

Meanwhile, put a *touch* of olive oil in a skillet, and add slivered almonds. Season with salt, and toast on low, stirring frequently to make sure that they don't burn (about 3-4 minutes). Shave some parmesan cheese with a vegetable peeler for large shavings, and set aside.

Serve the soup garnished with a few spoonfuls of extra roasted broccoli, toasted almonds, and some of the parmesan shavings.

Enjoy!

*For an even more amazing recipe, toast the almonds with some finely chopped pancetta or bacon for a smoky, salty addition, but remember, less is more! Don't overdo the pancetta, or it will overpower the subtle, yet complex layering of flavor in the soup.