Broccoli and White Bean Soup

When I picked up a head of broccoli recently, I was surprised to find it came with a huge quantity of thick, hearty-looking leaves surrounding it. I guess I’d gotten used to supermarket broccoli with these leaves trimmed and (I assume) discarded. After some quick searching, I found that, as I’d hoped, they were edible – and, on top of that, supposedly quite healthy and tasty! So when I set out to make this broccoli and white bean soup, I figured it made sense to toss the leaves in as well. They were an amazing addition to this delicious soup, and for those of you not quite so lucky with your groceries, you can substitute with another hearty green, like collards or swiss chard. I’m sure this soup would be great pureed, as in the original recipe, but it was great with everything left intact and still had a nearly creamy mouthfeel to it from the broccoli and beans simmered until beginning to fall apart.

Broccoli and White Bean Soup (adapted from The Seattle Times)
Yield: 4 – 6 servings

Ingredients:

• 1 Tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 garlic cloves, whole
• 1 tsp crushed red pepper
• 1 large head broccoli, cut into bite-sized florets
• 6 cups stock
• broccoli leaves from 1 large head broccoli, tough stems removed and leaves torn into pieces*
• 1 large (28 – 32 ounce) can white beans, drained and rinsed
• 1 3-inch piece of parmesan rind
• salt and pepper, to taste
• parmesan cheese, grated

*Substitute with a large bunch of collards, swiss chard, or other hearty green.

Method:

1. In a large pot or dutch oven, heat 1 Tbsp olive oil over medium-high heat, then sautee 1 onion, diced until translucent and starting to caramelize, about 10 minutes.
2. Add 3 garlic cloves, minced, 3 garlic cloves, whole, and 1 tsp crushed red pepper, and sautee until fragrant, about 30 seconds to 1 minute.
3. Add 1 large head broccoli, cut into bite-sized florets, and sautee until starting to soften and brown slightly, about 5 minutes.
4. Add 6 cups stock, broccoli leaves from 1 large head broccoli, tough stems removed and leaves torn into pieces, 1 large (28 – 32 ounce) can white beans, drained and rinsed, and 1 3-inch piece of parmesan rind, bring to a boil, then reduce heat, and let simmer until the broccoli and broccoli leaves have softened completely, about 30 minutes.
5. Remove the parmesan rind, cut into 1/4-inch cubes, and set aside.
6. If desired, using a blender or immersion blender, puree the soup to desired consistency.
7. Return the parmesan rind pieces to the soup, and add extra stock, if needed, to adjust consistency. Taste, and add salt and pepper, to taste.
8. Serve topped with parmesan cheese, grated.