Monday, April 12, 2010

Broccoli and white bean soup (OAMC)

This broccoli soup is a great Once a Month Cooking recipe for those who like to make meals ahead!  You can easily double or triple this and have some tonight while putting portions away for later.  If you use vegetable broth instead of chicken, it also makes a great vegetarian meal.

The beans give the soup a great creamy texture without adding fat!  Great deal.    

Broccoli and White Bean Soup

32 oz of broth, either chicken or vegetable 
2 - 15oz cans of white beans (we like great northern)
2 heads of broccoli, chopped
Salt and pepper
2 T Garlic oil (or 2 T olive oil with minced garlic added)
1/2 t Tabasco sauce
Sour cream for garnish (optional)

Heat the broth and beans in a large stock pot.  Steam the broccoli in the microwave for about 4 minutes until soft.  With an immersion blender, puree the bean mixture.  Add the broccoli and puree again.  Stir in the rest of the ingredients except for the sour cream and heat thoroughly.  Ladle out into bowls and garnish with sour cream.  

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