Creamy Cannellini Bean and Broccoli Soup

This creamy cannellini bean and broccoli soup is the perfect hearty and healthy meal for a cold winter night. The beans and broccoli provide a good source of protein and fiber, while the almond milk adds a touch of creaminess. The soup is also very easy to make, and can be on the table in under 30 minutes.

I first came up with this recipe when I was looking for a way to use up some leftover cannellini beans. I had been wanting to make a broccoli soup, and I thought the two would pair well together. I was right! The soup was a hit with my family and friends, and I've been making it ever since.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 head of broccoli, chopped
• 1/2 cup unsweetened almond milk
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add vegetable broth, cannellini beans, and broccoli to the pot.
4. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the broccoli is tender.
5. Stir in almond milk and salt and pepper to taste.
6. Serve warm.

Why It Works

• The combination of cannellini beans and broccoli provides a good balance of protein and fiber.
• The almond milk adds a touch of creaminess without being too heavy.
• The soup is very easy to make, and can be on the table in under 30 minutes.