Ingredients
3 tablespoons olive oil 1 medium yellow onion, diced small 3 garlic cloves, minced 1/4 cup dry white wine 1 can white beans 3 cups low-sodium vegetable broth 1 pound broccoli florets 2 cups baby spinach (see notes) 1/4 cup fresh parsley 1/4 teaspoon fine sea salt 1/2 teaspoon black pepper red onions (to garnish) dairy or non-dairy yogurt (optional garnish)
Instructions
1.
Heat the olive oil in a large pan over low heat, and sauté the onions for 5 minutes. Turn the heat up to medium, and add in the garlic. Sauté for 1 minute. Then pour in the white wine, stir and cook for 1 minute. Then stir again and simmer for 2 minutes or until the wine has mostly evaporated. Drain and rinse the beans and add to the pan. Then add in the broth, broccoli, greens, parsley, salt and pepper, and cover. Simmer for 5 minutes or until the broccoli is bright green and tender throughout. Then transfer the cooked broccoli and bean soup into a blender and blend until completely smooth. You may need to do so in small batches. Serve warm with a sprinkle of red onions, more parsley and black pepper, a drizzle of olive oil, and dollop of yogurt if you desire.
2.
Creamy Broccoli White Bean Soup With Yogurt This is a firm family favourite and works a treat as the seasons change and we head back to school and to family routines after a busy summer.
3.
4.
This recipe never fails and it is easy and soothingly divine as the Autumn evenings begin to roll in. Thiis is a recipe from TASTY Notes
5.
Made with FlippingBook - Online magazine maker