Yummy Broccoli Veggie Soup

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.
3. Pulse a couple times with an immersion blender.
4. 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.
5. Season with salt and pepper.
6. Top with a bit of grated cheese if you like.