White beans provide the silky texture and a boost of protein to this emerald green soup that is perfect with a little bread for an easy lunch or dinner. It also freezes beautifully so that you can heat up a last minute meal in minutes.
- 3 tablespoons olive oil
- 1 medium yellow onion, diced small
- 3 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup dry white beans like white tepary or cannellini or hutterite soup beans
- 3 cups low-sodium vegetable broth
- 1 pound broccoli florets
- 2 cups baby spinach
- 1/4 cup fresh parsley
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon Aleppo pepper plus additional to garnish
- micro greens to garnish
- dairy or non-dairy yogurt (optional garnish)
- Heat the olive oil in a large pan over low heat, and sauté the onions for 5 minutes.
- Turn the heat up to medium, and add in the garlic. Sauté for 1 minute. Then pour in the white wine, stir and cook for 1 minute. Then stir again and simmer for 2 minutes or until the wine has mostly evaporated.
- Add the dry beans and 4 cups of water to the pot and bring to a boil then reduce to a simmer for 1-2 hours until the beans are very soft. (You can use a pressure cooker for these steps by reducing the water to 2-3 cups, or just enough to cover the beans and cook on high for 45 minutes before moving on to the next step. )
- Add the broth, broccoli, greens, parsley, aleppo pepper, salt and pepper, and cover. Simmer for 5 minutes or until the broccoli is bright green and tender throughout.
- Then transfer the cooked broccoli and bean soup into a blender and blend until completely smooth. You may need to do so in small batches.
- Serve warm with a sprinkle of micro greens and Aleppo pepper, a drizzle of olive oil, and dollop of yogurt if you desire.