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Photo: Caitlin Bensel
Active Time:30 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:35 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
¼cupextra-virgin olive oil, divided
1cupchopped yellow onion
¾cupchopped celery
3clovesgarlic, minced
¾teaspoonsalt
½teaspoonground pepper, plus more for garnish
4cupsreduced-sodium vegetable broth
1(15 ounce) canno-salt-added cannellini beans, rinsed
8cupsbroccoli florets
1tablespoonnutritional yeast
1tablespoongrated lemon zest
2tablespoonslemon juice
1(5.3-ounce) containerplain cashew-milk yogurt
DirectionsHeat 2 tablespoons oil in a large heavy pot over medium heat. Add onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the onion softens, about 8 minutes.Add broth and beans to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the flavors meld, about 15 minutes. Stir in broccoli and nutritional yeast; cover and cook, stirring occasionally, until the broccoli is bright green and just tender, about 5 more minutes.Meanwhile, prepare a bowl of ice water. Bring a large pot of water to a boil over medium-high heat. Add spinach; cook until bright green and softened, about 30 seconds. Drain and submerge in the ice water to keep it from overcooking. Drain the spinach and squeeze out excess liquid.Working in batches, if necessary, add the soup and the blanched spinach to a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon zest and juice. Top each serving with a dollop of yogurt; drizzle with 1 teaspoon of the remaining oil and sprinkle with additional pepper, if desiredOriginally appeared: EatingWell.com, December 2020
Directions
Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the onion softens, about 8 minutes.Add broth and beans to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the flavors meld, about 15 minutes. Stir in broccoli and nutritional yeast; cover and cook, stirring occasionally, until the broccoli is bright green and just tender, about 5 more minutes.Meanwhile, prepare a bowl of ice water. Bring a large pot of water to a boil over medium-high heat. Add spinach; cook until bright green and softened, about 30 seconds. Drain and submerge in the ice water to keep it from overcooking. Drain the spinach and squeeze out excess liquid.Working in batches, if necessary, add the soup and the blanched spinach to a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon zest and juice. Top each serving with a dollop of yogurt; drizzle with 1 teaspoon of the remaining oil and sprinkle with additional pepper, if desired
Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the onion softens, about 8 minutes.
Add broth and beans to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the flavors meld, about 15 minutes. Stir in broccoli and nutritional yeast; cover and cook, stirring occasionally, until the broccoli is bright green and just tender, about 5 more minutes.
Meanwhile, prepare a bowl of ice water. Bring a large pot of water to a boil over medium-high heat. Add spinach; cook until bright green and softened, about 30 seconds. Drain and submerge in the ice water to keep it from overcooking. Drain the spinach and squeeze out excess liquid.
Working in batches, if necessary, add the soup and the blanched spinach to a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree the soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon zest and juice. Top each serving with a dollop of yogurt; drizzle with 1 teaspoon of the remaining oil and sprinkle with additional pepper, if desired
Originally appeared: EatingWell.com, December 2020
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Nutrition Facts(per serving)210Calories11gFat23gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
