Broccoli and Bean Soup

Ingredients

• 5 cups water

• 2 vegetable stock cubes

• 2 cups broccoli, bite-size florets

• 2 tsp extra virgin olive oil

• 2 cups sweet onion, small dice

• 2 tsp fresh garlic, minced

• 1 cup leeks, white part only, wash medium dice

• 1 1/2 cups cannellini beans, rinsed

• 1 lb broccoli, chopped

• 1 tsp salt

• 1/4 tsp pepper

Directions

In cook pot add 5 cups water and vegetable stock, mix and bring to a simmer. Add 2 cups broccoli florets and blanch until just tender, remove from stock, set aside and save both broccoli and stock. In another pot sauté onions on medium heat in olive oil until transparent, add garlic and with out browning stirring frequently, about 2 minutes. Add diced leeks and sauté 4 minutes. Add saved vegetable stock, increase heat, bring to a simmer, add chopped broccoli and simmer on medium heat until broccoli is just tender. Then add cannellini beans and simmer until beans are heated through, about two minutes. Turn off heat and blend with a vertical stick blender until completely pureed. Garnish with blanched broccoli florets and serve.