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Broccoli and Cheese Soup with Butter Beans
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Broccoli and Cheese Soup with Butter Beans

30 minServes 4Nutri-Score B€
from @pointbreakrnce1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • extra virgin olive oil (good quality)Pantry30 ml
  • onion (diced)Produce1 piece
  • carrot (diced)Produce1 piece
  • garlic (minced (jarlic))Produce3 pieces
  • sea salt (to taste)Spices3 g
  • black pepper (freshly ground)Spices1 g
  • butter beans (canned, drained and rinsed)Pantry400 g
  • vegetable bouillon cubePantry1 piece
  • waterBeverages480 ml
  • frozen broccoli (one bag)Produce500 g
  • parmesan (shredded)Dairy80 g

per serving

Nutrition

235kcal

Carbs
24 g
Proteins
11 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Immersion blender

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. Cook the broccoli

    • Add the frozen broccoli to the pot.
    • Simmer until the broccoli is tender.
    Step 4

  5. 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.
    Step 5
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