Broccoli and White Bean Soup
Comfort can be found in this Broccoli and White Bean Soup.
We’re in for a lot of rain today, and not only will this soup be perfect today, but it’s also great for all sorts of day. Especially when you need a hot meal fast.
Rainy days are made better with this warm bowl of soup, offering a savory creaminess that’s not too rich. Add some crackers on top and curl up on the couch with a good movie, and it’s the perfect night.
I’m a huge soup fan, see more of my soups here and love adding lemon to this one…
There are loads of food options that can be paired with this soup as well! I have compiled a list of my favorites that change it up a bit and offer some different flavors.
Great items to add to this soup:
- Lemon, squeeze some lemon on top of a bowl of this soup, and enjoy the fresh flavor and tangy flavor.
- Add in some cooked bacon, cooked sausage, or cooked chicken for some added protein.
- If you’d like to turn this into a cheesier soup add more cheese, more Romano or parmesan cheese, or add in some white cheddar, Havarti for some fun flavor.
- If by chance someone doesn’t want beans in their soup, you can add the beans to the bowls of those who want beans, then add the soup on top and it’ll heat the beans in a couple of minutes.
If you prefer your soup smooth, go right ahead and puree it smooth, use an immersion blender or place the soup in a blender carefully and blend until smooth, the soup will be even thicker once you puree the beans into the soup, add a little more chicken broth if you want to thin it out a bit.
Serve this soup with fresh baked Artisan Bread, toasted crusty garlic bread, some cheesy bread, some oyster crackers, or a turkey sandwich! All great options.
Let’s get cooking!
In a 4-quart or larger pot sauté the onion with a tablespoon of butter over high heat for 1 minute.
Add in the flour and stir. Slowly pour in the chicken broth stirring while adding it until it creates a thick sauce. Add in the chicken bouillon and stir to incorporate.
Now you’re going to make a slurry. Add the cornstarch to the milk and stir until the cornstarch dissolves.
Once the broth comes to a simmer, add in the milk mixture. And turn down the heat so the milk doesn’t rapidly boil, just to a simmer.
Add in the broccoli and stir it well. The broth should just about cover all the broccoli. Don’t worry, it’s going to cook down a bit as it cooks.
Cook the broccoli until it’s tender. If you are pureeing it, cook it until it’s a little soft.
Add in Romano cheese, salt, and pepper.
Can I replace the milk?
Yes, you could easily substitute your favorite dairy free milk in this recipe. Oat works great because it’s creamy and mild in flavor. However, Almond would be great as well.
I don’t like broccoli – can cauliflower be used?
Yes again! Cauliflower blends in seamlessly with this soup. I also have many Cauliflower recipes such as Mashed Cauliflower for lower carb options for meals.
Can I leave out the cornstarch?
You could but there are many ways to substitute it if you don’t have cornstarch on hand. You could use flour – For every 1 tablespoon of cornstarch, you’ll need to use about 3 tablespoons of flour.
This is my favorite pot to cook soup in.
Soup recipes to try:
Broccoli and White Bean Soup
Ingredients
- 1 lb broccoli florets
- 1 cup onion diced
- 1 tablespoon butter or oil
- 1 tablespoon flour
- 4 cups chicken broth
- 2 teaspoon chicken bouillon
- 2 cups milk
- 2 tablespoons cornstarch
- 1 15.5 oz or similar size can white cannelloni beans drained
- 1 oz Romano or parmesan cheese
- 1/2 teaspoon coarse kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- In a 4 quart or larger pot saute the onion with a tablespoon of butter over high heat for 1 minute.
- Add in the flour and stir, slowly pour in the chicken broth stirring while adding it until it creates a thick sauce, then add in the chicken bouillon and stir.
- Add the cornstarch to the milk and stir until the cornstarch dissolves.
- Once the broth comes to a simmer, add in the milk mixture. And turn down the heat so the milk doesn't rapidly boil, just to a simmer.
- Add in the broccoli and stir it well. The broth should just about cover all the broccoli, it's going down a bit as it cooks.
- Cook the broccoli until it's tender if you are pureeing it cook it until it's a little soft.
- Add beans now to heat them up if you'd like or add beans to each bowl before pouring the soup over them to heat them if not adding them to the entire portion of soup.
- Add in Romano cheese, salt, and pepper.
- Serve with crusty garlic bread, oyster cracker, or a turkey sandwich.
no mention of when to add beans is recipe. I am assuming after you cook broccoli. recipe does sound delicious.
Yes, add the beans to the soup after the broccoli, you only need to heat the beans as they are already cooked, or you can scoop beans into each bowl and then add the soup on top to heat them. I adjusted the recipe to be more specific.