This soup is a tasty alternative to cream of broccoli. You will not even miss the cream. A hand blender is recommended but the soup can be pureed in a regular blender. If you use a regular blender, allow the mixture to cool before blending and blend it in batches.
Three Large Broccoli Crowns Roughly Chopped
30 Ounces Of Canned Cannellini Beans Drained And Rinsed
Five Minced Garlic Cloves
A Cup Of Roughly Chopped Red Onion
A Romano Cheese Rind
A Cup Of Grated Romano Cheese
1/3 Cup Of Cubed Pancetta
Two Teaspoons Of Crushed Red Pepper Flakes
¼ Teaspoon Of Black Pepper
A Tablespoon Of Sea Salt
A Tablespoon Of Olive Oil
Into a large soup pot, add the olive oil and the pancetta. Put the pot on low heat and cook the pancetta until crispy. Add the onions, the cheese rind, the garlic, the red pepper flakes, the black pepper, and the sea salt. Cook on medium high heat for 3 minutes. Add the broccoli and cook while stirring for two minutes. Add enough cold water to just cover the broccoli. Bring the mixture to a boil. Simmer on medium heat partially covered for ten minutes. Add the cannellini beans. Continue to simmer partially covered for 30 minutes.
Using the hand blender, puree the mixture until smooth. Add the grated cheese and stir the soup well. Taste and add more sea salt, black pepper, crushed red pepper flakes, and/or grated cheese, to taste. Keep the soup on low heat until you are ready to serve it.
Serve in bowls garnishing with bread croutons on top of the soup.