Broccoli, Spinach and Cannellini Soup (serves 4)

Instead of smoothies, which I am not a fan of, I eat soup. Nothing is better than a steaming bowl of it especially on a cold day.

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 onion – chopped
8 oz broccoli florets (1 head stem and all) – chopped
3 cups of vegetable/chicken broth
1 x can of cannellini beans – drained and rinsed
2.5 oz. baby spinach

Heat oil in a cast iron casserole dish.
When sizzling, add onion and soften.
Add broccoli, broth and cannellini beans.
Bring to boil and then simmer for 10 mins.
Add spinach and cook until spinach is nice and wilted.
Puree in food processor.


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