Creamy Roasted Broccoli Stem White Bean (Printable Version)
A velvety soup that transforms broccoli stems into a nourishing meal with creamy white beans and aromatic herbs, ready in just 50 minutes.
# What You'll Need:
→ Vegetables
01 - 3 large broccoli stems (about 12 oz), peeled and chopped
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 small potato (about 3.5 oz), peeled and diced
→ Legumes
06 - 1 can (15 oz) cannellini or great northern beans, drained and rinsed
→ Liquids
07 - 4 cups low-sodium vegetable broth
08 - 1 cup water
→ Dairy
09 - 1/4 cup heavy cream or plant-based alternative (optional)
→ Seasonings
10 - 2 tbsp olive oil
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried rosemary
13 - 1/4 tsp ground black pepper
14 - 1/2 tsp salt, or to taste
→ Garnish
15 - 2 tbsp fresh parsley, chopped
16 - Croutons or toasted seeds (optional)
# How To Make:
01 - Preheat oven to 425°F. Toss chopped broccoli stems with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18–20 minutes, turning once, until golden and tender.
02 - Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and potato; sauté for 5 minutes until softened. Add garlic, thyme, and rosemary; cook 1 minute more.
03 - Add roasted broccoli stems, beans, vegetable broth, and water to the pot. Bring to a gentle boil, reduce heat, and simmer for 15 minutes.
04 - Remove from heat. Using an immersion blender or in batches with a countertop blender, blend soup until completely smooth and creamy.
05 - Stir in heavy cream or plant-based cream, if using. Taste and adjust seasoning as needed. Ladle into bowls. Garnish with parsley and, if desired, croutons or toasted seeds.
# Expert Advice:
01 -
- Transforms kitchen scraps into something luxurious enough for dinner guests
- The roasted stems develop a caramelized sweetness that perfectly balances creamy white beans
- Ready in under an hour but tastes like it simmered all day
02 -
- Peeling the broccoli stems removes any fibrous toughness and ensures silky smooth blending
- Letting the soup cool slightly before blending prevents dangerous steam explosions
- The potato is essential for body, so do not omit it even if you want a lighter soup
03 -
- Blend in batches if using a regular blender, filling only halfway and venting carefully
- Roast extra stems when you have them and freeze for instant soup starts later