Recipe: Broccoli, Bean and Leek Soup
Stay full with this broccoli, bean and leek soup. Worried you don’t have everything you need? We offer plenty of substitution options.
This recipe makes for a delicious, filling soup. Leeks are in the same family as onions, but have a mild flavor that complements the other ingredients without overpowering them.
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This recipe can be made without oil by slowly cooking onions and garlic in a covered pot until the onions are translucent. Also, you can substitute frozen broccoli if fresh is unavailable. Additionally, cannellini beans can be easily substituted with navy, great northern or even garbanzo beans.
2 teaspoons extra virgin olive oil
2 cup sweet onion, diced small
2 teaspoon fresh garlic, minced
1 cup leeks, white part only, medium dice (about 1 leek)
5 cups vegetable stock
1½ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed
1 lb broccoli florets
1 teaspoon salt
¼ teaspoon pepper
Makes 10 1-cup servings
Sodium 360 mg
Sugars 3 g
Cholesterol 0 mg
Saturated fat 0 g
Fiber 4 g
Protein: 4 g
Carbohydrates 13 g