Ingredients

1 head/1 pound Broccoli - cut into florets, stems thinly sliced

2 T Extra-Virgin Olive Oil

1 yellow Onion - diced

2 garlic Cloves - thinly sliced

15 oz can Cannellini Beans - drained

2 1/2 cups Veggie or Chicken Broth

Salt & Pepper - to taste

1 T Pine Nuts - toasted

1/2 oz shaved Parmesan, for serving

Preparation

  1. Steam broccoli florets & stems until tender & bright green.
  2. Heal oil over medium heat. Saute onion & garlic until translucent. Add beans & broth & bring mixture to a simmer. Remove from heat & add broccoli.
  3. Puree until smooth.
  4. Season to taste with salt & pepper
  5. Add pine nuts & parmesan if desired.