Creamy Broccoli Soup with White Beans and Yogurt

Adapted from Martha Stewart.
Keyword gluten-free, grain-free, refined sugar-free, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 bowls


  • 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 white beans
  • 1 pound broccoli florets
  • 2 cups baby spinach
  • 1/4 cup fresh parsley
  • sea salt
  • black pepper
  • red onions (to garnish)
  • dairy or non-dairy yogurt (optional 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.