| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 3 Cup broccoli florets
- 1/4 Cup olive oil extra virgin
- 2 Cloves garlic smashed
- 1/2 cup white onion finely chopped
- 6 Cup chicken broth low sodium, or use homemade stock or bone broth
- 1/2 Cup yogurt plain, full fat (classic or Greek will work)
- 3/4 Cup Parmesan cheese
- 2 Cup white beans cooked, drained and rinsed (canned works fine)
- 2 Cup kale chopped
- salt to taste
- black pepper to taste
Ingredients
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Instructions
- Chop broccoli into florets. Meanwhile, add the olive oil, chopped onion and garlic to the pot over medium heat. Give the garlic/onions a few minutes to soften and turn golden, then add inthe broccoli, salt and pepper. Give it a good stir so that the broccoli firms up a bit on the outside.
- Add the chicken broth, bring to a boil over medium-high heat and let it simmer for 5-7 minutes.
- Puree half the soup in a blender or food processor (or carefully use an immersion blender). This will thicken the soup into more of a chowder. Stir the puree back into the pot.
- Slowly start to pour and stir in the yogurt and cook 2-3 minutes making sure the yogurt is heated up. (If yogurt is cold still, the cheese will clump when added, so you need to separate these steps). Go easy on the yogurt to start and add more to achieve the desired creaminess.
- Now, slowly add int he cheese, stirring as you add and making sure the cheese melts and does not clump up. Once cheese is melted in, add white beans and kale. Cook another 5-10 minutes.
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