Healthy Broccoli soup with greens and beans

This broccoli and greens soup is one of the best soups ever. It is easy to prepare, hearty, and full of greens, which translates into full benefits. It is the kind of soup that is so healthy and powerful that it will become a staple in your home. It has broccoli, a bunch of greens, cilantro, and navy beans.
It is perfect for a light lunch or as a starter for dinner.
Three bowls of green vegetable soup garnished with spinach leaves and small broccoli florets are placed on a light surface. Each bowl has a spoon, with two silver and one gold. Fresh lemon quarters, scattered broccoli pieces, other green herbs, and a gray cloth napkin are nearby.

About this recipe

This soup recipe is a healthy and delicious combination of broccoli, leafy greens, and navy beans. It provides a great source of plant-based protein and essential nutrients.

This broccoli, greens, and navy bean soup is the absolute best. It is the type of soup you can eat for lunch or dinner; it is super fast to make and has everything you need to be super happy, full of energy, and healthy.

This broccoli and greens soup is one of the best soups ever. It is easy to prepare, hearty, and full of greens, which translates into full benefits. It is so healthy and powerful that it will become a staple in your home. It has broccoli, a bunch of greens, cilantro, and navy beans. It is perfect for a light lunch or as a starter for dinner.

A close-up image of fresh, green broccoli florets inside a red cooking pot. The pot is partially wrapped in a blue cloth for handling. The bright, lightly cooked broccoli suggests a healthy dish in preparation. The white interior of the pot creates a striking contrast with the vibrant broccoli.

INGREDIENTS TO MAKE BROCCOLI SOUP

  • Olive oil, buy olive oil that comes in glass bottles or dark packaging. Check the labels and check that it only contains olive oil and is not a mixture of vegetable oils.
  • Onion, you can substitute with shallots. Use the onion at home, yellow, white, red, etc.
  • Garlic. Garlic is full of superpowers, and I love putting it on everything. Did you know that garlic has components that act as a natural antibiotic?
  • Salt. Use kosher salt or sea salt.
  • Broccoli. Use fresh broccoli; let the green be impressive and bright. Don’t buy broccoli that is yellow or old.
  • Water or vegetable broth.
  • Greens: spinach, kale, baby spinach, or a mixture of chard, spinach, kale, etc. This soup is perfect when the green leaves in the fridge are already a little wilted.
  • Cilantro leaves and stems.
  • Navy beans. Navy beans, canned or home-cooked.
  • Dill, fresh or dried.
  • Lemon juice for serving because everything tastes better with a bit of lemon juice at the end.
A red pot filled with mixed green salad leaves and fresh broccoli sits on a blue cloth. The salad appears fresh and includes various types of lettuce, leafy greens, and crunchy broccoli. The pot has a red handle and white interior, focusing on the vibrant, healthy ingredients inside.

HOW TO MAKE THIS BROCCOLI SOUP?

As easy as sautéing the onion and garlic, add the broccoli and your choice’s liquid. Then, the green leaves, the beans, the cilantro, and the dill.

Season and blend with an immersion blender or a blender, and voila.

Serve with a few drops of olive oil and lemon juice. And if you want, you can decorate it with broccoli florets, green leaves, and chopped cilantro.





A red pot on a light blue cloth contains fresh spinach, kale, broccoli florets, and a heap of white beans. The pot is filled with these green and leafy vegetables mixed with broccoli and beans, suggesting a nutritious and healthy meal is being prepared. The pot handles are visible on either side.

WHY DO YOU NEED TO MAKE THIS BROCCOLI, GREENs, AND BEAN SOUP?

  • Because it’s delicious.
  • It is also done super fast.
  • It lasts in the fridge for about a week.
  • You can make a huge pot on Monday or Sunday, and you will already have a dish ready for the week.
  • It is perfect for a detox.
  • Or, for kids who don’t like vegetables, beans, cilantro, and lemon, make it taste delicious.

Frequently asked questions

Three bowls of green soup garnished with leafy greens, broccoli florets, and herbs are arranged on a light surface. Spoons rest in each bowl. A gray cloth napkin, lemon wedges, and extra broccoli florets are scattered nearby, enhancing the fresh and healthy presentation.

Broccoli and greens soup

Alejandra Graf
This broccoli and greens soup is one of the best soups ever. It is easy to prepare, hearty, and full of greens, which translates into full benefits. It is the kind of soup that is so healthy and powerful that it will become a staple in your home. It has broccoli, a bunch of greens, cilantro, and navy beans.
It is perfect for a light lunch or as a starter for dinner.
5 de 2 votos
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 125 kcal

Equipment

  • Blender or immersion blender
  • 5 quart Cast iron dutch oven

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 3 cloves garlic chopped
  • 1 teaspoon salt
  • 1 head broccoli chopped
  • 6 cups water
  • 1 bunch spinach or 3 large handfuls of greens kale, spinach, etc.
  • 1 handful of cilantro leaves and stems
  • cups white beans cooked
  • Freshly ground black pepper
  • * 2-3 tablespoons chopped fresh dill *optional
  • Lemon juice for serving

Instructions
 

  • In a large pot with a lid, heat olive oil over medium heat. Add onion, garlic, and half a teaspoon of salt. Cook for 5-7 minutes or until onion is translucent.
  • Add the broccoli and leave for about five minutes or until it starts to brown.
  • Add water and spinach. Cover and let it simmer.
  • When broccoli is completely soft, add the cilantro, dill (if you’re using) and beans.
  • Blend carefully with a food processor or blender. Check for seasoning, add salt and black pepper.
  • To brighten the flavor, add a drizzle of lemon juice before serving.

Notes

How to store soup?
Store soup properly by cooling it to room temperature, transferring it to an airtight container with a tight-fitting lid, labeling it with the date and type of soup, and storing it in the refrigerator for up to 5 days or in the freezer for up to 3 months. Avoid metal containers, do not leave soup at room temperature for more than 2 hours, and leave some headspace in the container when storing soup in the freezer.

Nutrition

Serving: 250gCalories: 125kcalCarbohydrates: 20gProtein: 7gFat: 3gSaturated Fat: 1gSodium: 434mgPotassium: 517mgFiber: 8gSugar: 2gVitamin A: 669IUVitamin C: 92mgCalcium: 91mgIron: 2mg
Keyword dairy free creamy broccoli soup, vegan broccoli soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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5 from 2 votes (1 rating without comment)
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