Saturday, March 5, 2022

Broccoli & Bean Soup

I’ve been enjoying soups for lunch and when I found this Broccoli & Bean Soup recipe, I wanted to give it a try. The combination sounded interesting…and healthy so I was ready to give it a go.

To make this soup, I used my Tramontina Dutch Oven. For this recipe, I used the smaller size in this set. It was the perfect size for this recipe.

Broccoli and Bean Soup
Initially, the soup was really thick. I added quite a bit more water and broth as I blended it into a puree. In the end, it was still quite thick even with all the additional liquid. The taste itself was unique…a good unique. It wasn’t screaming delicious but it was savory and satisfying. It was growing on me.

But…then I realized my stomach was not so happy with the combination. I eat fairly healthy all the time but this soup was a little too much for my stomach. I thought it may have been a fluke but each time I’ve attempted to eat it, no bueno.

Maybe others will have a different experience because the flavor of the soup wasn’t bad at all…if you like white beans. Their flavor is not masked so if you don’t tend to like white beans, this soup is not for you.

Substitutions/Additions made by Cooking After Class for Broccoli & Bean Soup:

  • added extra broth and water to attempt to thin out the soup
  • only used 1/2 cup sharp cheddar cheese

Tips from Cooking After Class for making Broccoli & Bean Soup:

  • No need to puree in two batches…with a full size blender you can do it all in one batch.

RECIPE: Broccoli, Cannellini Bean & Cheddar Soup

Rating: 1.5 out of 5

Effort: Quick & Easy

Time: 20 minutes

Kids Comments: It’s ok

Make it Again: No…the flavor was ok but all the broccoli and beans did not make my tummy happy