Broccoli & Bean Soup
- 2 small bunches of broccoli florets
- 4-8 cups veggie broth
- 1 can white beans, rinsed and drained
- salt & pepper
- clove or two of garlic, minced
- some onion, diced
- olive oil
I like to reserve some small bits of broccoli florets until the end, then add them and cook them until just tender. It gives the soup another texture dimension.
For a creamier texture, I might add some rice milk, soy milk or cooked white rice before I blend the soup. Sometimes I add some cauliflower florets or aspargus bits, too.