Sweat the aromatics

• Heat the olive oil in a pot over medium heat.
• Add the onion and carrot and cook until softened.
• Season with sea salt and black pepper.

Add beans and broth

• Stir in the garlic and cook until fragrant.
• Add the butter beans and the vegetable bouillon cube.
• Pour in the water and stir to combine.

Mash and simmer

• Mash the beans with a potato masher or the back of a spoon to thicken the base.
• Bring to a gentle simmer.

Cook the broccoli

• Add the frozen broccoli to the pot.
• Simmer until the broccoli is tender.

Blend and finish with parmesan

• Blend the soup until smooth or to your liking.
• Stir in the shredded parmesan until melted.
• Taste and adjust the seasoning, then serve with crusty bread.