Creamy Cannellini-Broccoli Soup Recipe
Use broccoli stems in a creamy, healthful soup
In the world of broccoli, florets usually have all the fun. That is, until our Test Kitchen figured out a way to use the cruciferous vegetable's leftover stems: as a base for cannellini-broccoli soup. After a quick sauté with leeks, the stems are simmered with chicken broth, beans and a Parmigiano-Reggiano cheese rind, then puréed until light and creamy. It's a clever way to turn an oft-overlooked piece of produce into something unusually tasty.
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Recipe from the Tasting Table Test Kitchen
Creamy Cannellini-Broccoli Soup
Use leftover broccoli stems to make a creamy, healthful soup.
servings
6
servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¾ to 1 pound broccoli stems--trimmed, peeled, halved lengthwise and thinly sliced crosswise
- 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
- 2 teaspoons kosher salt, divided, plus more to taste
- 3 cups low-sodium chicken broth
- 3 cups water
- 1 dried bay leaf
- ¼ teaspoon freshly ground black pepper
- ½ cup canned cannellini beans, drained and rinsed
- 1 tablespoon finely chopped fresh dill
Optional Ingredients
- 1 Parmigiano-Reggiano cheese rind (optional)
Directions
- In a large pot set over medium heat, add the olive oil, broccoli stems, leek and 1 teaspoon of salt. Cook, stirring often, until the broccoli is tender and the leek is soft, about 10 minutes (reduce the heat if the vegetables begin to brown).
- To the pot, add the chicken broth, water, bay leaf, black pepper, Parmigiano-Reggiano cheese rind (if using) and the remaining 1 teaspoon of salt. Simmer for 10 minutes, add the beans and simmer for 10 minutes longer. Remove and discard the bay leaf and the cheese rind. Transfer the soup to a blender and purée until smooth, puréeing the soup in batches if necessary.
- Return the soup to a clean pot set over medium heat. Heat until warm. Taste and add more salt if needed. Divide among 6 bowls and serve sprinkled with the fresh dill. Calories per Serving: 70; Sodium: 770mg; Total Carbohydrate: 9g; Fiber: 2g; Fat: 2.5g
Nutrition
| Calories per Serving | 98 |
| Total Fat | 3.3 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 13.2 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 2.1 g |
| Sodium | 694.6 mg |
| Protein | 6.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
