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Andrea Bayles Nutritional Therapist
ND, Dip Nutr, Dip Herb, MBANT, MURHP, MCNHC

Broccoli and White Bean Soup

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

Whole Living, January/February 2011


• 1 head broccoli (1 pound), cut into florets, stems thinly sliced

• 2 tablespoons extra-virgin olive oil

• 1 onion, diced

• 2 garlic cloves, thinly sliced

• One 15oz can cannellini beans, drained

• 1.5 pts chicken stock

• salt and freshly ground black pepper

• 1 tablespoon pine nuts, toasted

• 1/2 ounce shaved Parmesan, for serving


1. Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly.

2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.

3. 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.


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