Creamy Roasted Broccolini White Bean (Printable Version)

Rich and velvety soup with caramelized broccolini, creamy white beans, aromatic herbs, and bright lemon finish.

# What You'll Need:

→ Vegetables

01 - 14 oz broccolini, trimmed
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato, peeled and diced
05 - 1 stalk celery, diced

→ Legumes

06 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed

→ Liquids

07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup unsweetened plant-based milk or whole milk

→ Flavorings

09 - 2 tbsp olive oil
10 - 1 tsp dried thyme
11 - 1 tsp dried oregano
12 - 1/2 tsp chili flakes (optional)
13 - Zest and juice of 1 lemon
14 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Preheat the oven to 425°F. Toss broccolini with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 15–18 minutes, until lightly charred and tender. Set aside a few florets for garnish.
02 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion, celery, and potato. Sauté for 5 minutes until softened.
03 - Add garlic, thyme, oregano, and chili flakes (if using) and cook for 1 minute until fragrant.
04 - Stir in the roasted broccolini, beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are very tender.
05 - Remove from heat. Using an immersion blender (or in batches in a countertop blender), blend the soup until completely smooth.
06 - Stir in the plant-based milk and lemon zest. Reheat gently if needed. Adjust seasoning with salt, pepper, and lemon juice to taste.
07 - Ladle soup into bowls. Garnish with reserved broccolini, a drizzle of olive oil, and extra chili flakes if desired.

# Expert Advice:

01 -
  • Its incredibly filling but somehow still feels light and nourishing
  • The roasted broccolini adds this subtle sweetness that balances perfectly with the lemon finish
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Set aside a few of the prettiest roasted florets before blending for the most beautiful garnish
  • The lemon juice should be added right at the end because cooking it makes the flavor disappear
  • Let the soup cool slightly before blending to avoid any dangerous splattering
03 -
  • For extra richness, swirl in a spoonful of crème fraîche or Greek yogurt right before serving
  • A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully

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