Broccoli White Bean Soup
Recipe type: Soup
Yield: 4-6 servings
  • 1 pound broccoli
  • 1/4 cup extra-virgin olive oil, plus more for garnish
  • 2 yellow onions, chopped into 1/4-inch dice
  • 1 tablespoon rosemary, minced
  • 1 teaspoon red pepper flakes, plus more for garnish
  • 2 cloves garlic, thinly sliced
  • 2 1/2 teaspoons kosher salt
  • One 3-inch-long parmesan rind
  • Two 16-ounce cans cannellini or other white beans, rinsed and drained
  • Sherry vinegar, to taste
  1. Trim away the tough ends of the broccoli stems, then coarsely chop the broccoli florets and stems.
  2. In a large straight-sided sauté pan or dutch oven, heat the olive oil over medium heat. Add the onions and salt and cook, stirring occasionally, until just beginning to turn translucent, about 5-7 minutes. Add the rosemary, red pepper flakes, and garlic; cook for 1 minute. Add the chopped broccoli; cook until bright green, about 5 minutes. Add 6 cups hot water and the parmesan rind; bring to a boil, boil for 3 minutes, then reduce the heat and simmer for 20 minutes.
  3. Remove the cheese rind, scraping off as much of the other soup ingredients as possible. Trim away the hard outer edge and then cut into 1/4 inch cubes.
  4. Blend until smooth with an immersion blender, or carefully transfer to a standing blender.
  5. Return the soup to the cooking vessel if using a standing blender, then add the cheese cubes and simmer for 10 minutes. Add the beans and simmer for 10 more minutes. Season to taste with additional salt (it may not need it) and a splash or two of sherry vinegar.
  6. Serve drizzled with olive oil and sprinkled with red pepper flakes.
If you don't have any parmesan rinds stashed in your freezer, or a piece of cheese it can be trimmed away from, some cheese counters sell rinds for a reasonable price.
Recipe by A Modest Feast at