Wellness & Natural Food

Broccoli and cannellini soup

Written by Veronica Lavenia

Broccoli and cannellini soup is a simple yet luscious comfort food, ideal for the cold season. It is one of those soups that brings us back to the beauty of traditional dishes.

Soups are a so-called “poor” dish, usually consumed when the climatic conditions made it essential to prepare a hot meal. 

The key to a perfect soup are the ingrendients: few, in season and high quality. Extra virgin olive oil is the only essential seasoning in every soup.

In this broccoli and cannellini recipe, broccoli are the key ingredient.

Broccoli are rich in minerals such as calcium, iron, phosphorus and potassium. Rich in vitamin C, B1 and B2, too, they contain sulforaphane, a substance that seems to prevent the growth of cancer cells, especially for intestinal, pulmonary and breast tumors. Broccoli are also indicated for their high antioxidant power which helps to strengthen the immune defenses. Recent studies have also shown that adequate consumption of broccoli reduces the risk of cataracts and protects from stroke.

How to chose them? The flowers of broccoli must be compact, intense in color. The leaves must be firm and fragile to the touch, fleshy and break with a dry sound. The broccoli, kept in the refrigerator, last about 4 days.

My broccoli and cannellini soup recipe is so delicious because it is made with organic broccoli from my vegetable garden. I chose the cannellini beans as they add a delicate taste that goes well with broccoli. This soup is perfect to taste even cold.

Broccoli and Cannellini soup: Ingredients

Serves 2/3

300 g (11 oz) cannellini beans

4/5 tbsp EVOO

1 clove garlic

4/5 broccoli florets, steamed

Pinch of sea salt

White pepper, to taste

Broccoli and Cannellini soup: Method

  1. The night before soak the cannellini.
  2. The next day, in a saucepan pour the oil, garlic, cut in half and eliminate it when it will be golden.
  3. Add the cannellini beans, drained and rinsed, and cover with plenty of water.
  4. Add salt and pepper and cook for about 40 minutes or until they become tender.
  5. Add the boiled broccoli and cut into pieces. Leave to flavor and transfer to serving dishes.

© Ph. Veronica Lavenia – The Wolf Post

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About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Columnist for "The Wolf Post ("EVOO Stories; Food & Wellness; books reviews).