Best 2 Broccoli And Bean Soup Recipes
Indulge in a culinary symphony of flavors with our tantalizing Broccoli and Bean Soup, a delectable treat that harmonizes the earthy notes of broccoli with the creamy texture of beans. This hearty and wholesome soup is a symphony of textures and flavors, offering a delightful balance of hearty vegetables, aromatic herbs, and a touch of spice. Whether you're seeking a comforting meal on a chilly evening or a nutritious lunch option, this Broccoli and Bean Soup promises to satisfy your cravings. Embark on a culinary journey as we explore the diverse variations of this classic soup, each offering a unique twist on the original. From the traditional Italian Ribollita, brimming with Tuscan flavors, to the vibrant Moroccan Harira, infused with exotic spices, these recipes showcase the versatility of this simple yet extraordinary dish.
Let's cook with our recipes!
BROCCOLI RABE AND WHITE-BEAN SOUP
Vegetables are the secret to making this soup sing -- sauteed garlic, onions, and mushrooms create a savory base, and broccoli rabe and parsley add verve. This recipe is from Lya Christie of Franklin, New York.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or pot, heat oil over medium. Add onions and garlic; season with salt and pepper. Cook, stirring frequently, until onions have softened, 8 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2 to 4 minutes. Add broccoli rabe; cook until wilted, 2 to 3 minutes.
- Add broth and 2 cups water; season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until broccoli rabe is tender, 10 to 15 minutes. Add beans and parsley; simmer until warmed through, about 5 minutes.
BROCCOLI AND BEAN SOUP
I like this recipe because it is easy to make and works with my Nutritarian eating style. You can use frozen chopped broccoli to speed up prep time. Any low sodium white bean will work in this recipe.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Beans
Time 45m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in large saucepan (3 quarts or more).
- Bring soup to a boil, stirring several times so bottom doesn't burn.
- Reduce the heat, cover the pan, and simmer the soup for about 20 minutes or until the vegetables are tender.
- Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Tips:
- Use fresh, high-quality ingredients for the best flavor. Look for broccoli that is deep green and has tightly closed florets. Use dried beans that are free of blemishes and dirt.
- Soak the beans overnight before cooking. This will help them to cook more evenly and quickly. If you don't have time to soak the beans, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Don't overcook the broccoli. It should be cooked until it is tender-crisp, but not mushy. Overcooked broccoli will lose its flavor and nutrients.
- Season the soup to taste. Add salt, pepper, and other seasonings until the soup is flavorful. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
- Serve the soup hot with a side of bread or crackers. You can also garnish the soup with fresh parsley or chives.
Conclusion:
This broccoli and bean soup is a healthy and delicious meal that is perfect for a cold winter day. It is packed with nutrients and is a good source of protein, fiber, and vitamins. The soup is also relatively easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and satisfying soup, give this broccoli and bean soup a try.
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