Sometimes my recipes fail miserably and I have to tweak them multiple times until I’m happy—it comes with the territory when you have no culinary training. The other week, I was looking for a dairy-free soup I could make, and of course turned to Pinterest where I found this. I made it (without the parmesan, of course) and…almost vomited. I’m not necessarily bashing it; I am just very particular when it comes to soup. I despise warm beverages (even in the dead of winter, I drink iced coffee), so if a soup too closely resembles a beverage in texture, I just can’t handle it—it has to be thick and chunky.
I tried the recipe again with some adjustments: more broccoli to make the base of the soup thicker, plus mushrooms and shrimp to add some chunks. And LOVED it! It’s yummy, healthy and filling.
Broccoli White Bean Soup with Shrimp & Mushrooms
- 1 ½ heads of broccoli (about 1 ½ pounds)
- 2 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 2 garlic cloves, finely chopped
- 2 cups mushrooms, coarsely chopped
- 12-15 small shrimp, chopped
- 1 can cannellini (white) beans, drained and rinsed
- 2 ½ cups low-sodium vegetable broth
- salt and pepper to taste
- 2 tbsp dry toasted pine nuts
- Cut the florets off the big broccoli stem and steam until soft. Set aside a cup of the broccoli.
- Meanwhile, sauté the onions, garlic and olive oil over medium heat in a pot. When translucent, add the veggie stock and white beans. Bring back to a simmer, then remove from heat and stir in the broccoli.
- Put the mixture in the blender (in batches) and puree.
- Meanwhile (lots of multi-tasking with this soup), sauté mushrooms in some olive oil over medium heat. When they start to look cooked, throw in the shrimp for a couple minutes.
- Stir in the mushrooms, shrimp and remaining cup of broccoli and garnish with a sprinkle of pine nuts.
–Calories from Fat: 78
Total Fat: 8g
–Saturated Fat: 1g
Total Carbohydrate: 38g
–Dietary Fiber: 11.5g