Creamy Broccoli Soup

 Healthy Vegetarian Easy prep35 mins cook10 mins total time45 mins servings4 ⨯ 2 cups calories231 addedJanuary 2020

• 1 tablespoon extra-virgin olive oil
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 3 cups organic vegetable broth
• 2 cups water
• 1½ cups red potato, cubed
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• (optional) 1 teaspoon Italian seasoning
• 1½ cups broccoli florets, coarsely chopped
• 1 ⨯ 15 ounce can no-salt-added cannellini beans, rinsed and drained
• 6 tablespoons grated fresh Parmesan cheese

1. Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion, leek, and garlic; cook 5 minutes or until tender, stirring frequently. Stir in broth, water, potato, salt, pepper and Italian seasoning. Bring to a boil; reduce heat and simmer 10 minutes or just until potatoes are tender, stirring occasionally. Stir in broccoli and beans; cook 8 minutes or until broccoli is tender.
2. Place one-third of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining soup mixture.
3. Return soup to pan. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Ladle soup into bowls; sprinkle evenly with cheese.

Nutrition

calories231 total fat6.5g saturated fat1.9g cholesterol7mg total carbohydrates35g dietary fiber7.4g protein10.5g sodium640mg