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.