Broccoli White Bean Soup

Packed with nutrients and flavor, this thick and creamy broccoli white bean soup is the perfect meal on a cold day.

For the roasted broccoli:
1 head of broccoli, cut into small pieces
Salt
2 teaspoons olive oil

For the remainder of the soup:
1 tablespoon olive oil
3 cloves garlic, minced
About 1 cup chopped celery
1 red or yellow onion, roughly chopped
1 14 oz can cooked white beans
4 cups vegetable stock
2 cups fresh spinach
1 teaspoon kosher salt
2 teaspoons lemon zest
1/2 cup buttermilk (optional)
Freshly ground black pepper

View the full recipe at Orchard Street Kitchen →