- 8 cups broccoli florets
- 1 large yellow onion
- 4 cups reduced-sodium vegetable broth
- 1 can cannellini beans (white beans), rinsed and drained
- kosher salt to taste
- ground black pepper, to taste
- shredded, reduced-fat sharp cheddar cheese (optional)
Liberally coat a large pot with nonstick oil spray and warm over medium-high heat. Add onions and sauté for about 10 minutes, until soft and slightly browned.
Add broth, broccoli and beans to the pot, bring to a boil, then reduce heat and simmer for 10 minutes.
Remove pot from heat. Using an immersion blender, puree mixture into a creamy consistency. (Alternatively, you can transfer mixture to a traditional blender and puree). Season with salt and pepper. Ladle the soup into bowls and enjoy.