This Creamy Broccoli & White Bean Soup is rich and luxurious, yet made without a drop of cream. Topped with soft ricotta, zesty lemon, fresh dill and crunchy pine nuts this soup is light and healthy, but doesn’t skimp on flavor!
Heeey-yo, friends! Happy Monday!??
The verdict is still out as to whether Mondays can ever really be ‘happy’. But, I’m going to keep things positive and just go with it.
So, HAPPY MONDAY!
OUR LATEST VIDEOSOkay, not to be cliché or boring, but can we PLEASE talk about the weather?
What the chuck is going on with Mother Nature?!
Seriously, is it cold as a cast iron commode where you are at?
We actually got a SNOW yesterday… and legit, three days prior, it was bathing suit weather. Well, maybe not MY bathing suit weather, but if you are from the north I’m pretty sure YOU would have got in a bathing suit.
Just to state the obvious, we are exactly ONE WEEK from the official start of spring.
Can someone please alert Mother Earth that she needs to get her dang act together? I’m talking, birds chirping, flowers blossoming, butterflies fluttering, the warm sun shining… STAT.
Anyways, since the weather is crazy as a bullbat, and I’m not sure if I should be posting hearty soups or colorful salads, we are going to make something that is the best of BOTH worlds.
Hearty, yet healthy.
Cozy, yet light.
Winter, yet Spring… ish.
AAAAAAND, vegetarian for the #MeatlessMonday win. Holla!
Creamy Broccoli & White Bean Soup with Lemon & Ricotta
AKA a cozy soup that will give you ALL the happy spring feels.
Which also happens to be SEVEN ingredients (10 if you count the toppings) AND 30 minutes or less, from prep to finish!
And, my favorite part of this soup – it’s SUPER creamy, but made WITHOUT a drop of heavy cream.
Hello healthy, heavenly eats!
This soup is a silky, creamy, luscious mix of broccoli and white beans, flavored with dry white wine, onion-y leeks, pungent garlic and tart lemon. Finished with a generous dollop of cheesy, rich ricotta; a scatter of salty, crunchy pine nuts and a sprinkle of herbaceous, fresh dill, this soup is light and healthy, yet LOADED with feel good flavors.
How to Make Broccoli & White Bean Soup:
First you will heat a splash of oil in a medium pot until shimmering. Add in your sliced leeks, season generously with salt and pepper, and cook until softened.
Toss in the garlic, let it cook until fragrant, and then pour in the wine, stopping to scrape up any browned bits from the bottom of the pot (those browned bits equal FLAVOR).
Let the wine cook until it is almost all evaporated and then add in the chopped broccoli, stock and beans. Bring everything to a simmer, reduce the heat and cook until the broccoli is fork tender.
Stir in the lemon juice and zest, then taste and adjust for seasoning.
Puree the soup using a handheld, or stand blender, and transfer to serving bowls.
Garnish with heaping spoonfuls of ricotta and sprinkle with pine nuts and dill.
BOOM. Soup’s on!
Recipe Notes, Tips & Tricks for Broccoli & White Bean Soup:
- Make sure you rinse your leek THOROUGHLY. Leeks have a lot of dirt, or grit, trapped in their stalk, so make sure you rinse them well. I like to cut mine in half, lengthwise and then rinse them gently under cold water. The dark green tops of leeks are really tough and not suitable for this soup, so you will be discarding them. However, the dark green tops are great for using in homemade stocks! (Put the dark green tops in a Ziploc and store them in the freezer)
- The recipe below calls for white wine, I used a dry chardonnay, but you can use any white wine you would like.
- If you have an immersion blender, it makes for easier clean-up for this recipe. However, you can transfer the soup, in batches, to a stand blender and puree. You will want to return the pureed soup to the pot and place it over medium heat to warm.
- Toasted pine nuts in this recipe is optional, but if you have the time, toasting pine nuts really brings out their flavor. To toast pine nuts, simply place them in a dry skillet over medium-low heat and cook, stirring frequently, until golden in color and fragrant.
Cozy enough for the cold-weather, and light enough for spring, this Creamy Broccoli & White Bean Soup is perfect for your table, regardless of the temperature outside.
Until Thursday friends, cheers – to soups that hit the spot.
XOXO
Cheyanne
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Creamy Broccoli & White Bean Soup Recipe👇
This Creamy Broccoli & White Bean Soup is rich and luxurious, yet made without a drop of cream. Topped with soft ricotta, zesty lemon, fresh dill and crunchy pine nuts this soup is light and healthy, but doesn’t skimp on flavor!
- 2 TBS Olive Oil (or unsalted butter)
- 1 Leek , white and light green parts only – thoroughly rinsed, halved lengthwise and thinly sliced
- 2 cloves Garlic – minced
- ¼ Cup White Wine
- 1 large head Broccoli (1 pound) – florets and stems, roughly chopped
- 3 ¼ Cups Vegetable Stock
- 1 (15 ounce) can of Cannellini Beans – rinsed and drained
- 1 Lemon – zest of ½ and juice of the entire lemon (about 2 tablespoon juice and ½ tsp zest)
- Sea Salt and Freshly Ground Black Pepper
- Optional Garnishes:
- ½ Cup Ricotta
- 1 TBS Pine Nuts , toasted
- 1 TBS Fresh Dill , roughly chopped
- Heat the oil in a medium soup pot until shimmering over medium heat. Add the leek, season generously with salt and pepper, and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds - 1 minute. Add the wine and scrape up the browned bits from the bottom of the pan. Cook until most of the wine is evaporated, about 2 minutes.
- Add the broccoli, stock and beans and increase heat to bring mixture to a simmer. Immediately reduce heat to maintain a simmer, and cook for 12-15 minutes, or until broccoli is fork tender. Stir in the lemon juice and zest. Taste and adjust for seasoning.
- Use an immersion blender to puree the soup, or transfer the soup to a blender (in batches) and puree until smooth. If you used a blender to puree the soup, return the soup to the pot, over medium heat and cook until warm.
- To serve: Ladle soup into bowls and top each with a spoonful of ricotta, pine nuts and fresh dill. Enjoy!
1. Make sure you rinse your leek THOROUGHLY. Leeks have a lot of dirt, or grit, trapped in their stalk, so make sure you rinse them well. I like to cut mine in half, lengthwise and then rinse them gently under cold water. The dark green tops of leeks are really tough and not suitable for this soup, so you will be discarding them. However, the dark green tops are great for using in homemade stocks! (Put the dark green tops in a Ziploc and store them in the freezer)
2. The recipe calls for white wine, I used a dry chardonnay, but you can use any white wine you would like.
3. If you have an immersion blender, it makes for easier clean-up for this recipe. However, you can transfer the soup, in batches, to a stand blender and puree. You will want to return the pureed soup to the pot and place it over medium heat to warm.
4. Toasted pine nuts in this recipe is optional, but if you have the time, toasting pine nuts really brings out their flavor. To toast pine nuts, simply place them in a dry skillet over medium-low heat and cook, stirring frequently, until golden in color and fragrant.
We have a beautiful spring-like morning here in London – the birds are chirping, some flowers are already out and I can’t wait for the official start of spring 🙂 Love all of the feel good flavours in your soup and the goodness of the broccoli and white beans – sounds delicious! Happy Monday!
Creamy, flavourful and delicious…I love how you garnish the soup…simple yet elegant, Chey.
This is absolutely perfect for this crazy weather we’re having in NC! I love a creamy broccoli soup and especially one that’s on the lighter side! Loving the ricotta dollops on top too! Pinned! Have a wonderful week my friend!
Once spring sees this soup it’ll surely arrive! This bowl of loveliness is everything the season aspires to be – bright and beautiful! I love the layers of flavors you have going on here! Happy Monday, my friend! Cheers! xoxo
A beautiful soup! I like broccoli soup a lot and adding beans to it can only make it better. We have nice weather at the moment, cold but so sunny, but that doesn’t mean that spring is here to stay. March can always bring some snow around here, I even had snow on my birthday at the beginning of April lots of times. So I just enjoy the sun as long as it lasts.
Isn’t this weather crazy?! We got some snow last night too, and I was not too happy about it. It’s been pretty mild around here this winter, so I really can’t complain too much since usually it’s horrible, although it has been cold the last few days. So needless to say, I’m ready for spring and LOTS of this soup! I think you know that I’m a soup addict (I literally eat it year round and at least once a week, sometimes more) so this version is calling my name. I LOVE the broccoli and white bean mashup! So creative! And that ricotta garnish is calling my name too. Looks just perfect, Cheyanne! Pinning this beauty. Hope your Monday is off to a great start!
It has been and continues to be soup weather here, so I’m definitely all in with this lovely soup! The touch of lemon is perfect, too!
We had crazy winds here this weekend!! Power outages, stuff blowing everywhere, it was INSANE! So, yes, totally ready for spring! Bring it already….please! This soup is gorgeous and very much spring-like! Such a pretty colour and I’m totally digging the lemon and dill touch….and the ricotta and the pine nuts. Ok, I guess everything 🙂 I’m a garnish fanatic and this one is just calling my name! Pinned! And I will say it…..happy Monday, girl! xo
Haha – Cheyanne, I find muyself wondering “What the chuck is going on with Mother Nature” too – though I didn’t quite use those words in my mind – but yours are way more cooler! It was in the 60s even 70s here prior to this weekend – my tulips even broke through the ground – but now they are confused – the buds are like ‘errr do we open or scoot back into the ground” Cray cray cold I say! Or, like you say “cold as a cast iron commode” weather! P.S. If you can’t tell, I’m so loving your analogies! And. speaking of loving – this soup is perfect – not only is it delicious but it’s a wonderful no-matter-the-weather soup! Happy Monday to ya! xoxo
We have been having a kind of a “fresh” week here in my neck of the woods so yes, weather have been odd for the last few days here aswel. This soup looks and sounds amazing Chey! Cheers
Its been non-stop rain in the northwest and I’m so over it. Sprig cannot come soon enough. This bright and colorful soup will tie me over until warm temps come.
The weather has been crazy – the east coast is going to get walloped – my mom is supposed to fly out tomorrow to visit but the storm may mess up her flight – ugh! Soup is perfect for this crazy weather, Cheyanne – and I love all the gorgeous, bright flavors you’ve going on in this recipe.
I am not loving the up and down East Coast weather right now, but I’ll be heading to California shortly where it will be 70 and sunny, so it’s all worth it! Loving how colorful and nutritious this soup is- the white beans really add a creaminess factor 🙂
Oh gosh, I *must* try this. I’ve been eating white beans like nobody’s business lately. I like how it’s healthy and cheap and easy. What’s not to love?
What a pretty bowl! I really wish mother nature would pick one and just stick with it for a little while. The constant change is exhausting! We’re going to get snow tomorrow, and my motto is, if it’s going to snow it better snow enough so I can get off work! Then I can make some of this soup too =)
I kind of feel sorry for Mondays cause they’ve got that notorious reputation. But the truth is that Mondays cannot be happy (Sorry I cannot share your optimism here) unless they are the part of a long weekend. However, I’m quite optimistic about this scrumptious soup. I do love creamy rish soups, but I don’t like adding cream into them so this version is just right for me!:) Happy almost Tuesday:)
This is a perfect spring-ish soup, Cheyanne! Full of flavors I love + hearty and light, perfect for the shorts and swim suits season just around the corner **gulp**. Too funny that you got snow! I wish we’d get a little more snow so we could get in another ski day or two, but it’s been nearly 60. And my mom tells me that it’s supposed to be mid-80s in her No. Cali!! So, yeah, Mother Earth will do as she wills…
Have a great week, my friend! xo
I definitely have to agree with you on this Crazy Weather!! I mean it is sooo cold here today that I would so love a big bowl of this soup..It looks amazing and loving all the flavors you’ve used. Well it looks like soup at least for another week and I’m going add this one to my collection Cheyanne 🙂
Let’s just make this Monday super happy–mostly because I’m over at mah bestie’s super duper awesome blog. Literally, every Monday is a bit of a bummer… but the second I click over to NSN, all becomes SO much better. 🙂 Honestly, who could be grumpy looking at such beautiful photos, anyway? Okay, the SNOW: Seriously!!!! Wth. Snow needs to get the gettin’. I feel like, at this rate, we’re gonna miss Spring altogether and just be shot towards summer. Argh. Alright, that might be the Monday grumps speaking. :et me just focus on how amazingly beautiful this soup is. Love the gorgeous sprinkling of white beans and that delicate dollop of cream on top! My mom would seriously love this, Chey! Happy Monday (if we say it, it’ll come true, right? Lol). xoxoxo Pinned, duh!
Our weather is glorious — FINALLY! I can barely believe there are no more monsoons lined up off of the coast of CA, but we’ll see what happens next week. 🙂 I hope your weather gets a little consistency soon!
And this is one of the prettiest, springiest soups I’ve ever seen! It’s such a beautiful color and I love that you added white beans with the broccoli. And the lemon and ricotta — so delicious! I need a big beautiful bowl!
i see lemon + ricotta and automatically think of pancakes (probably bc they keep popping up in the blog world!), but this sounds like a tasty way to use that combo (: and i feel like soup doesn’t always keep me full if i try to have it as a meal, so i like the addition of beans!
Amen to Spring! I’m so over winter and need a big bowl of the delicious soup! Broccoli soup is always a favorite and I love the lemon and ricotta! Take care!
I know Chey! We’ve got 8-12 inches heading our way tomorrow! Like what the?? I love this soup! Perfect comfort food for the cold weather! I love the addition of the white beans, lemon and ricotta! Can’t wait to try!
such a pretty soup and looks so comforting!
I’m loving the color of this soup and how you’ve used white beans to make it creamy, Chey! Delicious ingredients – with a bit of ricotta and pine nuts – perfection! I bet the snowww was SO pretty! Rob and I actually drove to the mountains this weekend to play in the snow. It’ll stop falling soon, so we thought we’d enjoy it while it’s still around. And while it’s warming up here in the lowlands, our spring bulbs are pushing through the ground! They’re so pretty! Before you know it, we’ll all be complaining about the heat! LOL!
Yay!!! More Green Food! Keep it coming to Cheyanne. I’m always a big fan of broccoli soup, and I’ve been obsessed with white bean lately, don’t ask me why but I’ve been roasting them and I can’t get them down my gullet fast enough. So a Creamy Broccoli & White Bean Soup with Lemon and Ricotta is blowing my little mind. I decided to take an impromptu trip to Baltimore to visit some friends, it’s 30 degrees, and now I’m snowed in, my flight was canceled yesterday, and I’m praying I’m going to able to leave tomorrow. This weather is crazy, especially since it’s 70+ degrees in California right now. I just want to be home in some warm weather. I might make this soup when I get home, shoot I should make this soup while I’m snowed in right now. Hurry up spring!
How I wish I had a steaming bowl of this creamy and delicious bowl of broccoli soup in front of me – RIGHT NOW. Because we are getting two FEET of snow today. Yep, you read that right. TWO FEET! So we are hunkered down inside and I’m wishing I had this soup in my soup bowl. I don’t like to think about that cast iron commode you mentioned. It might be ok if it were located next to my pellet stove, depiste the lack of privacy. But if it were in the outhouse? I have visions of “A Christmas Story” and the flag pole incident. Just sayin’! Cheers to a wonderful week my sweet friend! XO
Ugh seriously the weather is nuts!! All this back and forth is driving me mad! But this soup?? Definitely making me happy! I loveeee soup and this sounds sooo good!! We just got back from our trip to Arizona and caught some kind of bug … so all I am craving is soup! Pass me a big bowl!
Yum yum yum!!!! This looks sooo beautiful! Broccoli soup is my favourite, and I love your addition of white beans! Such a great idea. I can’t wait to try your delicious recipe! <3
Hi Cheyanne! This soup sounds heavenly! I love that you’ve used white beans. I’ll be that makes it extra creamy and extra healthy! My family loves broccoli soup and I need to make this one for them!
Thanks! 🙂
Broccoli + white bean + lemon = Soup? Woah! This soup looks so dreamy creamy and comfy, Cheyanne. It’s snowing here and I am so craving this deliciousness. I want that green beauty in my life. Will try it soon. 🙂
Oh man, I LOVE lemon in a soup. You know that Greek chicken and egg lemon soup? It’s one of my favorites but your lighter and healthier vegetarian soup is going to be my new favorite. I need to make it for dinner tonight because we have about a foot of snow and this would be so warm and comforting. Keep warm my friend 😉
This soup looks absolutely delicious! Love cooking with leeks. Can’t wait to try it!
Girlfriend, I have zero idea what the chuck is up with this weather. That snow was a surprise and we’ve had to cover our blooming roses with sheets almost every night! I wish I had some of this amazing soup for these cold days and nights!
We got totally CLOBBERED with the blizzard, and I sure could have used a bowl of this deliciousness! And by the way, is there anything better than soups that taste like cream but with no cream? A KITCHEN MIRACLE. Stay warm, my friend – spring WILL come. xo
Made this today. Comforting but light, scrummy. I used dried white beans so soaked overnight and cooked for 20 minutes before adding to the other ingredients. Didn’t have ricotta in so topped with a sprinkling of cheddar and toasted pine nuts. Definitely a favourite.