• 3 brocolli (crowns of fresh)
  • 2 onions (large, diced)
  • 2 cloves garlic (crushed)
  • extra-virgin olive oil
  • 3 broccoli (large crowns of, chopped)
  • 16 ounces white kidney beans (can of)
  • white pepper (to taste)
  • kosher salt (to taste)
  • 2 cups low sodium chicken broth (cartons, or 6 of homemade broth)
  • 1 cup cheddar (grated)
  • 1 tablespoon dijon mustard


  1. In Dutch oven or pressure cooker, saute onions in extra virgin olive oil.
  2. Add 1/2 tsp. Kosher salt to onions.
  3. Add chopped broccoli, set aside 1 cup to add to soup later.
  4. Add 1 can of drained and washed, white kidney beans.
  5. Add 2 cloves of crushed garlic.
  6. Pour in 2 cartons of low sodium, chicken broth.
  7. Cook over medium heat. If using a pressure cooker, use the high pressure setting and time it for 10 minutes.
  8. When broccoli has softened, puree the soup mixture using a hand blender.
  9. Add 1 tbs. Dijon mustard.
  10. Add 1 cup of grated cheddar and stir.
  11. Microwave the remaining cup of diced broccoli until tender crisp and add in to soup for texture.
  12. Adjust salt and pepper to suit your taste.
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