Broccoli and Bean Soup

Warm up with a hearty bowl of Broccoli and Bean Soup, a nourishing blend of creamy cannellini beans, tender broccoli florets, and wholesome potatoes simmered to perfection in a fragrant vegetable broth. This plant-based recipe is packed with flavor, thanks to aromatic garlic, thyme, and a bright touch of lemon juice. The soup’s velvety texture comes from blending the ingredients, with an optional splash of unsweetened plant-based milk for added creaminess. Perfect as a comforting main course or a light starter, this one-pot soup is ready in just 40 minutes, making it a quick, healthy, and satisfying choice for busy weeknights. Pair it with crusty bread for a cozy, restaurant-worthy meal at home!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 medium potato, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup unsweetened plant-based milk (optional, for creaminess)
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute, being careful not to let it burn.

Step 4

Add the broccoli florets, diced potato, and thyme to the pot. Stir everything together.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the broccoli and potato are tender.

Step 7

Add the cannellini beans to the pot and stir well. Cook for another 2 minutes to heat the beans through.

Step 8

Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to blend.

Step 9

If a creamier consistency is desired, stir in the plant-based milk at this stage.

Step 10

Season with salt, black pepper, and lemon juice, adjusting to taste.

Step 11

Ladle the soup into bowls and serve warm. Pair with crusty bread for a perfect meal.

Nutrition Facts

Serving size	2227.8 grams (2227.8g)

Amount per serving	% Daily Value*
Calories	1291

Total Fat 39.40g	51%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4802mg	209%
Total Carbohydrate 193.50g	70%
Dietary Fiber 45.20g	161%
Total Sugars 26.80g
Protein 57.80g	116%

Vitamin D 50IU	250%
Calcium 731mg	56%
Iron 17mg	96%
Potassium 4134mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 17.0%

Carbs: 56.9%