Broccoli Onion Garbanzo Bean Soup

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From FarmGirl Fare blog, in anticipation of the fresh broccoli season.
2-3 Tbl extra-virgin olive oil
3 lbs onions, coarsely chopped
6 large cloves garlic, chopped
1 large bunch broccoli (1.5 lbs), stems and florets coarsely chopped
1 can organic garbanzo beans, drained and rinsed
4-5 cups chicken stock
Salt and pepper to taste
1. Heat olive oil in a large pot on medium heat, then add the onions. Stir to coat with oil, cover, and cook until onions are soft, stirring frequently, about 10 to 12 minutes.
2. Make a space in the center of the pot and add the garlic, stirring so it all touches the bottom of the pot. Cook, stirring, two minutes.
3. Add the broccoli, garbanzo beans, and chicken stock. The soup will look too thick; it is not. It's okay if the broccoli isn't all submerged in the chicken stock. Bring the soup to a boil, then simmer with the lid barely cracked until broccoli is tender, about 25 minutes.
4. Purée with an immersion blender or very carefully purée in batches in a countertop blender, then return to the pot and cook a few more minutes. Salt and pepper to taste.
5. Serve topped with whatever you like: chopped fresh chives, a drizzle of olive oil, some coarsely grated Pecorino Romano, a dollop of sour cream, a slice or two of sharp cheddar or Monterey Jack, some nice blue cheese crumbles, or absolutely nothing at all.


Member since Sep 2007

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