Prep 10 mins
Cook 45 mins
On my quest to "Get Ready for Summer", this is a recipe I created for a healthy but yummy lunch soup. This can easily be converted to vegetarian by using vegetable broth in place of chicken broth. I use Easy Electric Pressure Cooker Chicken Stock for my chicken stock, so there is already a hint of parsley, garlic, pepper, bay leaves, etc. in the broth. If you're using canned broth, you may wish to lightly season it to taste, but it won't need much.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery ribs, sliced
- 2 cups chicken stock or 2 cups vegetable stock
- 2 cups raw broccoli, cut up
- 1 (14 ounce) can cannellini beans, drained and rinsed (or any white beans)
- 1⁄4 cup evaporated milk
- salt and pepper
- In a medium pot, heat oil over medium high heat. Add onion, celery, and carrots. Turn heat down to medium and sautee until just tender, about 10 minutes.
- Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.
- Pulse a couple times with an immersion blender.
- Add the beans and evaporated milk, heat through. Pulse a couple more times with the blender until you get the consistency you want. I like to leave chunks in mine, so I only pulse once or twice.
- Season with salt and pepper.
- Top with a bit of grated cheese if you like.
An excellent soup. As a personal preference only I believe that I would skip the small addition of milk. I tasted it before I added the milk as well as after and while the milk certainly didn't harm it I don't think that it really added anything either. I didn't have canned white beans so I cooked some navy beans this morning and used them for the soup. All in all I love it. Made for Photo Tag.