Broccoli White Bean Soup

Broccoli White Bean Soup

• 1 bunch broccoli (3 stems)
• 1 can (15.5 oz.) cannellini beans, drained and rinsed
• 4 cups chicken stock
• 2 garlic cloves, peeled
• 1 tsp. dried thyme
• 4 teaspoons butter
• 1 cup heavy cream
• Salt & Pepper

Directions

1. Peel the broccoli stems to remove the tough outer layer. Cut the broccoli, stems and all, into small pieces and place in a soup pot. Add the beans, stock, garlic and thyme, cover pot, and bring to a boil over high heat. Turn heat down to medium and continue to cook until broccoli is easily pierced with a fork, about 15 minutes. Remove from heat and using a stick blender, puree until the soup is a smooth as you like. (If you don&39;t have a stick blender, transfer hot soup to a blender jar in batches and puree. Be sure to cover the blender jar lid with a towel before turning on the blender so you don&39;t get splashed with hot soup!) Stir in the butter, 1 teaspoon at a time, then add the cream and stir. Add salt and pepper to taste.
2. Options:
3. Use more broccoli or an onion, a carrot, a stalk of celery, and/or a cucumber to the pot and cook along with the broccoli
4. Use vegetable broth or even water for a vegetarian version.
5. Use less liquid for a thicker soup.
6. Add shredded cheese before pureeing and/or top soup with cheese when serving.
7. Omit the beans if you don't want the extra fiber and nutrition. :-)
8. Add some ground cayenne pepper or your favorite hot sauce for a little heat.
9. Change the thyme to other herbs or seasonings like sweet curry for an Indian flair or Italian seasoning or another blend that you like.