Broccolini Parmesan Soup

• portions: 6 servings
• temps actif: 35 minutes
• temps total: 35 minutes

Ingrédients

2 tablespoons olive oil

1 medium yellow onion (8 ounces), diced

2 bunches broccolini (1 pound total), chopped

2 garlic cloves, minced or finely grated

Fine salt

Freshly ground black pepper

2 (15-ounce) cans cannellini beans, preferably no-salt-added, drained and rinsed

4 cups low-sodium vegetable broth

1 parmesan rind (optional)

1/2 cup heavy cream (optional)

1 packed cup (4 ounces) grated parmesan cheese, plus more for serving (see Notes)

Instructions

In a large Dutch oven or other heavy-bottomed pot over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the broccolini and garlic, and a big pinch each of salt and pepper. Cook, stirring occasionally, until the broccolini turns bright green and the thickest stems are fork-tender, about 5 minutes.

Stir in the beans, broth and parmesan rind, if using. Increase the heat to high and bring the liquid to a boil. Reduce the heat to maintain a simmer, and cook, uncovered, until the broccolini is tender, 5 to 10 minutes. (It may lose its brightness and darken to an olive green; this is fine.)

Remove the pot from the heat, discard the parmesan rind if you used it, and stir in the cream, if using, a little at a time. While stirring, sprinkle the cheese into the soup. Using an immersion blender, puree the soup until it is as chunky or smooth as you’d like. (Or you can puree the soup in batches in a blender. Fill it no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters.) Taste, and season with more salt and pepper, as needed. Divide among individual bowls and serve, with additional parmesan on top, if desired.

Notes

Substitutions

Broccolini >> broccoli. You could also use broccoli rabe, but the flavor may be more bitter.

Cannellini beans >> navy or Great Northern beans, peeled and diced potatoes, cauliflower florets.

Vegetable broth >> chicken broth, bean broth.

Parmesan cheese >> pecorino Romano, aged white cheddar cheese or manchego.

Notes

Using grated cheese is essential. You don’t want the feathery fluff that comes from running a block of hard cheese against a Microplane. If you’re not grating a block of parmesan on the small, stamped holes of a cheese grater, buy cheese labeled “grated” at the store. Shredded cheese can work; measuring by weight will ensure that you use the correct amount.

Nutrition

• Taille de Portion: Per serving (1 2/3 cups)
• Calories: 270
• Lipides Totaux: 12 g
• Lipides Saturés: 4 g
• Cholestérol: 9 mg
• Sodium: 511 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 4 g
• Protéines: 16 g