Broccoli White Bean Soup

This warming soup is packed with vitamin-rich veggies and protein-rich creamy white beans. I make a big batch of this soup at once so I can have it throughout the week. It’s delicious on its own or with a nice carb like rice or fresh bread. I hope you enjoy this flavorful and healthy dish!

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Broccoli White Bean Soup

Ingredients

  • 1 bunch of asparagus (or just stalks if you have those left over)
  • A few cups of kale (and/or spinach)
  • 1/2 an onion, diced
  • 3 cloves of garlic, diced
  • Zucchini
  • Broccoli
  • 1 can of white beans
  • About a tbsp of miso paste - or sub for 2 tbsp of soy sauce (trust me, it adds a rich deep flavor)
  • Salt, pepper, garlic and onion powder (to taste)

Instructions

  1. Add some olive oil to a pan on low heat. Add the chopped onion and garlic along with a sprinkle of salt and cook for about 5 minutes, stirring often.
  2. Once the onions and garlic have gone translucent, add the miso paste, pepper, garlic and onion powder. Stir everything together.
  3. Next, add all your chopped vegetables (zucchini, broccoli, asparagus, kale- or what ever ones you are using) and stir everything together.
  4. Add a can of drained and rinsed white beans and 4-6 cups of water- depending on how liquid you want the soup to be in the end.
  5. Turn up the heat and bring the soup to a boil. Once it’s boiling, add a lid to the pot and turn the heat back to low. Cook for 30 mins to an hour.
  6. After 30-60 mins have passed, all the veggies should be very soft. Add the soup to a blender or use a blending stick and pulse until the soup is a puree (I like to have a few chunks in it for some texture rather than completely smooth.)
  7. Transfer the soup back into the pot, give it a taste, add some more seasonings if desired. Great served with toasted bread.
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rachel dombComment