Broccoli White Bean Soup

Ingredients

• 1 Tablespoon Olive oil - 1 tablespoon
• 1 Count Yellow onion, diced - 1 small, diced
• 2 Count Carrots, diced - 2 medium, diced
• 2 Count Celery stalks, diced - 2 stalks, diced
• 2 Count Garlic, minced - 2 cloves, minced
• 4 Cup Vegetable broth - 4 cups
• 2 Can Canned cannellini beans, rinsed and drained - 2 cans (15 ounces each), rinsed and drained
• 4 Cup Broccoli florets, chopped small - 4 cups, Chopped into small florets.
• 0.75 Teaspoon Salt - 3/4 teaspoon
• 0.13 Teaspoon Ground black pepper - 1/8 teaspoon
• 1 Tablespoon Lemon juice - 1 tablespoon

Instructions

1. Prepare the vegetables and beans

   1. *Dice the onion, carrots, and celery*, *mince the garlic*, chop the broccoli into small florets, and rinse and drain the cannellini beans.

2. Soften the vegetables

   2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then *cook for 4 minutes* until the vegetables *start to soften*.

3. Add the garlic

   3. Stir in the garlic and *cook for 30 seconds* until *mildly fragrant*.

4. Simmer the beans

   4. Add the vegetable broth, cannellini beans, salt, and black pepper. Bring to a *gentle boil*, then reduce to a simmer and *cook for 8 minutes*.

5. Cook the broccoli

   5. Add the broccoli, cover the pot, and *simmer for 6 to 7 minutes* until the broccoli is *bright green and tender*.

6. Mash for texture

   6. Use a potato masher to *mash some beans and broccoli* directly in the pot until the soup looks *lightly creamy but still chunky*.

7. Finish and serve

   7. Stir in the lemon juice, then *taste and adjust* only if needed. Serve warm in *kid-friendly portions*.