Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Broccoli-White Bean Soup 5.0 (3) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 20, 2017 Rate PRINT Share Close Photo: Johnny Miller Servings: 4 Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal. Cook Mode (Keep screen awake) Ingredients 1 head broccoli (1 pound), cut into florets, stems thinly sliced 2 tablespoons extra-virgin olive oil 1 yellow onion, diced 2 garlic cloves, thinly sliced One 15-ounce can cannellini beans, drained 2 ½ cups vegetable stock Kosher salt and freshly ground black pepper 1 tablespoon pine nuts, toasted ½ ounce shaved Parmesan, for serving Directions Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan. Originally appeared: Whole Living, January/February 2011 Rate It PRINT