Creamy Broccoli White Bean Soup
A creamy blend of broccoli and white beans makes for a heartwarming soup that's nourishing and delicious, perfect for chilly days and busy weeknights.
Servings: 4 servings
Calories: 230kcal
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 cups broccoli florets Using fresh broccoli gives the best flavor and texture.
- 1 can white beans, drained and rinsed White beans, such as cannellini or navy beans, offer a creamy consistency.
- 3 cups vegetable broth
- 1/3 cup plain Greek yogurt Greek yogurt adds creaminess without excessive fat.
Instructions
Cooking
- Heat the olive oil in a medium pot over medium heat.
- Add the chopped onion and cook for 4-5 minutes until softened and translucent.
- Stir in the broccoli florets, white beans, and vegetable broth. Bring to a boil.
- Reduce the heat to low and let it simmer for 15-18 minutes, until the broccoli is very tender.
- Blend the soup until smooth using a blender or an immersion blender.
- Allow the soup to cool for 1-2 minutes, then stir in the Greek yogurt until combined.
- Warm the soup gently if needed, being careful not to boil it again. Serve hot.
Notes
For a lower-calorie option, consider reducing the amount of Greek yogurt or replacing it with a non-dairy yogurt. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, stirring occasionally until warmed through.