Creamy Broccoli and Cannellini Bean Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 kg

Broccoli

480 g

Canned Cannellini White Kidney Beans , drained

300 mL

Water

or as needed for desired consistency

60 mL

Extra-Virgin Olive Oil

plus extra for drizzling

20 g

Sunflower Seeds

(optional)

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Wash and boil the Broccoli (1 kg) until tender. Drain.

Step 2

Add the Canned Cannellini White Kidney Beans (480 g) , Salt (to taste) , and Ground Black Pepper (to taste) .

Step 3

Blend until creamy adding about Water (300 mL) , depending on the consistency you wish to get. Last stir in Extra-Virgin Olive Oil (60 mL) .

Step 4

Serve with an extra drizzle of oil and a sprinkle of Sunflower Seeds (20 g) .