Broccoli White Bean Soup with Broccoli Pistachio Pesto and Asiago Croutons

This is one hearty winter worthy soup if there ever was one!  This broccoli white bean soup is filling enough to be a complete meal all on its own, especially with the addition of the Asiago croutons.  The beans give it a nice creamy texture while the broccoli florets adds a bit of crunchy chunkiness.  The broccoli pesto gives it an added twist of flavor.  The soup can be vegan or gluten free if you choose to leave out the Asiago from the pesto and croutons.

Broccoli White Bean Soup

This year is off to a great start!  We had the privilege of spending the first day and night of the New Year with Paloma, Severin, Jill and Beto.  It was a short but sweet visit.  After our house guests left, Robby and I decided to go through the entire house including all the cupboards and drawers.  We managed to get rid of a number of boxes full of unneeded items!

We love to get rid of anything we aren’t using.  Clutter is stagnant energy and actually weighs on your conscious as well as it keeps new things from coming into your life.  Have you ever had a closet or a drawer that was a complete disaster and every time you walk by it you think to yourself “I have got to clean that closet out” but you don’t because it seems so overwhelming?  Clutter is the manifestation of stuck energy and the feeling just gets worse until you finally break down and address it!

Some time ago I had a bunch of clothes that I never wore and I just could not get myself to let go of them.  One day I went crazy and threw anything I hadn’t worn in two years into a few boxes.  I brought them to the local thrift store and within one week a friend of mine who had a clothing line called to tell me she was sending me two huge boxes full of clothes.  I was so completely shocked and excited!  This has happened so many times in my life that I now know it to be true that when you let go of the old it opens the door for the new.  So, get out those boxes and purge your clutter!


Crisp dry white wines generally pair best with this soup.  Try it with a Pinot Grigio, Sauvignon Blanc, Soave or an Albarino.


Broccoli White Bean Soup:
10 – 12 servings
  •  2 1/2 Cups Dried Hutterite Beans or White Navy Beans – soaked – cooked
  • 12 + 2 to 4 Cups Filtered Water – divided
  • Broccoli Pesto – recipe below
  • 1/2 White Onion – diced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 Cloves Garlic – minced
  • 1/3 Cup Dry White Wine
  • 1 Bouillon Cubes – vegetable – unsalted
  • 2 Tablespoons Lemon Juice – fresh squeezed
  • 1 Tablespoon + 1 Teaspoon Sea Salt
  • 1 Teaspoon Black Pepper
  • 4 Cups Broccoli Florets – chopped
 Pesto – if you want extra for a garnish or bread, double the recipe.
  • 1 Cup Raw Broccoli Florets
  • 1/2 Cup Roasted & Salted Shelled Pistachios
  • 1/2 Cup Aged Asiago Cheese – finely shredded – (optional)
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic
  • 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt
  • 4 Cups Country Bread like Ciabatta – torn
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup Asiago Cheese – finely shredded – (optional)

Garnish options

  • Raw Broccoli – chopped
  • Pistachios – chopped
  • Extra Virgin Olive Oil
If using Hutterite beans, soak the beans overnight.
Sort through the beans to remove any rocks and rinse.
Add the beans to a 4 or 5 1/2 quart pot, then add 12 cups of water.  Bring to a boil, then turn to medium-high heat for about 1 hour to 1 and a 1/2 hours or until beans are soft.
  While beans are cooking make the pesto.
Cut the broccoli into small pieces, finely shred the cheese then add to food processor or blender along with all the other ingredients and blend until smooth.  Set aside.
You can use day old bread, I used fresh and it worked out nice.
Tear or cut the bread into small pieces.  In a large straight sided pan, add the oil and turn heat to medium-low.  Heat up the oil, then add the bread.  Stir continually until they get crispy. (about 10 minutes)

Add the Asiago and stir until melted and a lightly golden. (Some Asiago will stick to the pan)


Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.

Add the white wine and bouillon cube, mash the bouillon, cook until wine is reduced and syrupy.  When the beans are soft add them and 2 to 4 cups of water to the onions.  (it depends how much water gets soaked up from the beans and how thick you want it)

Add the broccoli, salt and pepper and cook for a few minutes until broccoli is just tender.

You can leave it chunky or puree half.

Health benefits:
White Beans are a super rich source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure).  They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.

Broccoli has cholesterol-lowering ability and strong impact on our body’s detoxification system. It is also rich in both forms of dietary fiber, soluble and insoluble.  It is very high in vitamin C & K.

Pistachio has a good source of fiber and helps lower cholesterol.  Pistachios are an excellent source of vitamin E which makes them an excellent source of antioxidants.


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