In an effort to eat healthier in 2017, I’m going gluten + dairy lite while increasing my plant based foods. Living the dream – I know. While there’s nothing I want more than a hot slice of pizza, eating more veggies isn’t all bad. I had a chance to discover this delicious soup (and a handful of awesome new bloggers) in the process. This was inspired by With Food and Love and I’m thrilled that my eyes have been opened to using white beans to create a creamy element. I’m sure that plenty of new soups coming out of my kitchen in the coming months that are bean heavy.
- 2 tablespoons olive oil
- 1 yellow onion, diced small
- 3 garlic cloves, minced
- ¼ cup white wine
- 3 cups low-sodium vegetable broth
- 15 oz cannellini beans, rinsed + drained
- 1 pound broccoli florets
- 2 cups spinach
- ½ cup Greek yogurt
- ¼ teaspoon garlic salt
- 3 tablespoons soy milk
- 1 tablespoon crushed red pepper
- 2 tablespoons chili oil – to drizzle
- sea salt
- Heat the olive oil in a large pan over low heat, and sauté the onions for 5 – 7 minutes or until translucent.
- Turn the heat up to medium, and toss in the garlic. Stir and cook for about 1 minute more. Then pour in the white wine and simmer for a few minutes until the wine is mostly evaporated.
- Add in the broth, beans, broccoli and parsley. Cover and simmer until the broccoli is bright green and tender throughout. This will take about 4 – 5 minutes. Then add in the spinach, cover and simmer for 1 minute more until wilted. Season with salt and pepper.
- In a small bowl, whisk together greek yogurt, soy milk, crushed red pepper, and garlic salt.
- Blend until completely smooth, garnish with a dollop of garlicky yogurt, chili oil, salt, and pepper.
This recipe is gluten-free and vegetarian.