Creamy Broccoli White Bean Soup

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 4 bowls

Adapted from Martha Stewart.


  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced small
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 3 cups low-sodium vegetable broth
  • {1} can cannellini beans
  • 1 pound broccoli florets
  • 2 cups baby spinach
  • 1/4 cup fresh parsley
  • sea salt, to taste
  • black pepper, to taste
  • yogurt, to garnish
  • red onions, to garnish


Heat the olive oil in a large pan over low heat, and sauté the onions for 5 minutes.

Turn the heat up to medium, and add in the garlic. Stir and cook for about 1 minute more. Then pour in the white wine and scrape all the brown yummy bits for the bottom of the pan. Simmer for a few minutes until the wine is mostly evaporated.

Add in the broth, beans, broccoli, spinach, parsley, and season with salt and pepper. Cover and simmer until the broccoli is bright green and tender throughout. This will take about 5 minutes.

Then transfer the cooked broccoli and bean mixture into a blender and blend until completely smooth. You may need to do so in small batches.

Serve warm with a drizzle of olive oil, black pepper and if desired a dollop of yogurt, fresh parsley and red onions.

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