5 from 11 votes
Creamy Broccoli & White Bean Soup with Lemon & Ricotta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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!

Course: Soup, starter
Cuisine: American
Servings: 4
Calories: 170 kcal
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. To serve: Ladle soup into bowls and top each with a spoonful of ricotta, pine nuts and fresh dill. Enjoy!
Recipe Notes

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.

Nutrition Facts
Creamy Broccoli & White Bean Soup with Lemon & Ricotta
Amount Per Serving
Calories 170 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 795mg35%
Potassium 97mg3%
Carbohydrates 7g2%
Sugar 2g2%
Protein 4g8%
Vitamin A 915IU18%
Vitamin C 3.4mg4%
Calcium 80mg8%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.