Easy Broccoli White Bean Soup

This garlicky broccoli white bean soup calls for just 6 ingredients and is ready in 35 minutes.

If you’re part of my newsletter community, you may recall that I developed this white bean spinach soup for Simply Recipes last fall. The 4-ingredient marvel was based on a classic Marcella Hazan recipe.

Ever since that assignment, I’ve committed the thing to memory and have made it – not exaggerating – almost weekly. It’s an unbelievably simple, yet flavorful and satisfying dinner, perfect for those nights when I’m not in the mood to chop anything or wash more than one pot.

I recently decided to adapt the soup to feature broccoli instead, and added some chopped onion too for a more well-rounded flavor. This broccoli white bean soup is super garlicky, a tad lemony, and the perfect combination of sexy and cute creamy and chunky.

The Recipe at a Glance

Not counting oil, salt, and pepper, this recipe calls for just 6 ingredients: onion, garlic, white beans, broccoli, and broth, plus a squeeze of lemon to wake everything up. Blending most of the soup results in a creamy texture without having to add any dairy, nuts, or coconut milk. Thus, this healthy soup is totally vegan. And it has a whopping 19 grams of protein per serving.

Notes on Ingredient Substitutions

• Onion: You can use a white or yellow onion, or substitute with 2 medium shallots.
• Cannellini Beans: In my experience, cannellini have the creamiest texture, but other white beans – like navy or great northern – work just as well.
• Broccoli: Feel like adapting this recipe to other veg? Swap the broccoli for cauliflower!
• Broth: Use store-bought vegetable or mushroom broth, or make your own from veggie scraps. Don’t have broth? Use Yondu or Better Than Bouillon diluted in water.

Step-by-Step: Broccoli White Bean Soup

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Sauté the Onion

Cook diced onion in a generous amount of olive oil until it’s soft and translucent, about 5 minutes. Do not let the onion brown. Then add grated garlic and cook for 30 seconds more.

Step 2: Add the Beans

Add rinsed and drained [canned] white beans, and stir to coat them in the oil. Cover the pot with a lid and let the mixture cook for 5 minutes so the beans can infuse in all that garlicky goodness.

Step 3: Add Broth and Broccoli

Bring the liquid to a boil. Then reduce the heat to low and simmer until the broccoli is cooked but still bright green, about 8 minutes.

Note: If you wanna use up the broccoli stem, peel it and chop it into small pieces. Add it to the pot along with the florets.

Step 4: Purée the Soup

Using an immersion blender, purée the soup until most of it is creamy but there are still some whole beans and broccoli left.

Pro Tip: If you’re craving a “cheesy”-tasting soup, add a tablespoon or two of nutritional yeast before blending.

Add a Crunchy Garnish

I love to top creamy soups with a crunchy garnish for contrast. This cannellini bean soup works especially well with spiced toasted pumpkin seeds. The recipe is included in the recipe card below (although the garnish is totally optional). Shiitake “bacon” would be an equally delicious topper.

Notes on Leftovers

This soup will keep well in the fridge for a couple of days, so you can certainly make it in advance. Note that the broccoli will lose its vibrant color though, but the soup won’t be any less delicious for it. Store leftovers in an airtight container in the fridge and eat within 4 days.

More Dairy-Free Soups…

• Creamy Carrot Lentil Soup
• Coconut Milk Tomato Soup
• Vegetarian Ukrainian Borscht
• Cauliflower Potato Leek Soup

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.