Broccoli Soup

Directions

Serves:  4
Time:  30 minutes

1 medium sized onion, finely chopped
1 head broccoli – cut into florets
2 tbs olive oil
1 can Cannellini beans (with their liquid)
4 cups vegetable stock
1 tsp Tajin
1 tsp red pepper flakes
Salt and Pepper to taste
4 tbs Parmesan cheese (baked) – optional

Method:

Heat a heavy bottom pot over medium high heat.  Add olive oil and heat until shimmering.  Meanwhile, dice a medium sized onion and set aside.

Sauté onion in olive oil until softened, about 4 minutes.  Add broccoli and continue to cook for another 5 minutes – again, until broccoli is softened.  Add beans with their liquid, vegetable stock and spices.  Stir and bring to a boil.  Turn down the heat to medium low and cook for 20 minutes.

If desired, spoon 4 tbs of grated parmesan cheese into mounds on a lined sheet pan.  Bake at 350 degrees for about 5 minutes – or until the cheese has melted – yielding about a 1.5-inch disc.  Remove and allow to cool.

After 20 minutes, remove the soup off the heat.  Using an immersion blender, whiz until smooth.  (Note:  If you don’t have an immersion blender, you can use a blender or food processor.  But work in batches and be careful not to burn yourself!)

Serve piping hot in bowls.  Here are a few garnish ideas…sliced grape tomatoes, chopped chives – and of course the Frico (parmesan crisps) that you might have made.

Great for a cold, wintry day!