White Bean & Broccoli Soup

Method

1. Heat the 1 tbsp14 g olive oil in a pot. Cook the 1110 g diced onion until soft, then add the 3 cloves9 g garlic, minced for 30 seconds.
   • Extra-Virgin Olive Oil1 tbsp14 g(14 g)(1 tbsp)
   • Onion, diced1110 g(110 g)(1)
   • Garlic, minced3 cloves9 g(9 g)(3 cloves)
2. Add the 2 cans (15 oz)506 g white beans, drained and rinsed, 3 cups264 g frozen broccoli, 1 cup85 g frozen spinach, and the 1 tbsp17 g bouillon dissolved in 4 cups water. Simmer 15 minutes, until everything is very soft.
   • White / Cannellini Beans, drained and rinsed2 cans506 g(506 g)(2 cans)
   • Frozen Broccoli3 cups264 g(264 g)(3 cups)
   • Frozen Spinach1 cup85 g(85 g)(1 cup)
   • Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
3. Blend about half the pot (immersion blender, or carefully in a countertop blender) and stir it back in — this is what makes it creamy.
4. Off the heat, stir in the 3 tbsp15 g nutritional yeast for a cheesy, savory backbone and the 1 tbsp15 g lemon juice to brighten it. Finish with black pepper, to taste.
   • Nutritional Yeast3 tbsp15 g(15 g)(3 tbsp)
   • Bottled Lemon Juice1 tbsp15 g(15 g)(1 tbsp)
   • Black Pepperto taste

Kids: blend it fully smooth and go easy on the lemon — the broccoli disappears into a mild, cheesy green soup.