Creamy Broccoli Soup


1 Tbs. olive oil

1 onion, diced

2 cloves garlic, minced

3 c. low-sodium chicken or vegetable broth

2 c. water

1 ½ c. diced peeled potato

1 can low-sodium cannellini beans, rinsed well and drained

1 pound broccoli, trimmed and chopped

salt and pepper, to taste

¼ c. freshly grated Parmesan cheese (optional)



Heat oil in a large soup or stock pot over medium heat.  Add onion and cook for 5-7 minutes, stirring occasionally, until softened and starting to brown.  Add garlic and cook for an additional minute, stirring constantly.  Add broth, water, and potato and bring to a boil; reduce heat and simmer until potatoes are just tender, about 10 minutes.  Add beans and broccoli; cook until broccoli is tender, about 10-12 minutes.  Use an immersion blender to blend the soup until smooth.*  Add salt and pepper to taste.  When serving, sprinkle each bowl with a bit of grated Parmesan cheese (if desired).  


*Note: If you don’t have an immersion blender, you can blend the soup in two batches in a regular blender, removing the center piece of the blender lid and covering with a kitchen towel (to let steam escape but protect from splashes).  Return the blended soup to the pot and reheat to desired serving temperature.