Creamy Broccoli and White Bean Soup

Creamy Broccoli and White Bean Soup

This creamy broccoli and white bean soup is about as easy as it gets. I made this for Mike and I after church one Sunday and I couldn’t believe how quick it was to throw together! Β It only took about 20 minutes, start to finish, and the end result was warm and comforting. Β Plus it’s very healthy, so you feel good about eating it. πŸ™‚ This is such a simple soup, and I was pleasantly surprised by how much we liked it – I’m definitely planning to double the recipe next time I make it. If you’re looking for a simple, healthy, and delicious winter meal, this creamy broccoli and white bean soup is for you.

Creamy Broccoli and White Bean Soup

Creamy Broccoli and White Bean Soup


  • 1 head broccoli (1 pound), cut into florets, stems thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • One 15-ounce can cannellini beans, drained
  • 2 1/2 cups chicken stock
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon pine nuts, toasted
  • shaved Parmesan, for serving


  1. Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly and reserve 1/2 cup florets for garnish.
  2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer.
  3. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper.
  4. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
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  1. Oh goodness, this bowl looks so inviting πŸ™‚ I can’t wait to try it!

  2. We just made this for dinner tonight, Megan! Tossed in some shredded carrots and it was delicious. I love that it is ready so quickly — definitely saved my dinner time rush tonight πŸ™‚ Thanks!

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