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White Bean Broccoli Pistachio Pesto Soup with Asiago Croutons - CaliZona

10 – 12 servings

Ingredients

  • 2 1/2 Cups Dried 6 cups cooked Hutterite Beans or White Navy Beans – soaked – cooked
  • 10 - 5 Cups Filtered Water - divided - water for beans to soak in and for the soup.

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
  • 2 Bouillon Cubes – vegetable – unsalted
  • 2 Tablespoons Lemon Juice – fresh squeezed
  • 1 Tablespoon + 1 Teaspoon Sea Salt
  • 1 Tablespoon Paprika
  • 1 Teaspoon Black Pepper
  • 6 Cups Broccoli Florets – chopped

Pesto – if you want extra for a garnish or bread, double the recipe.

  • 2 Cup Raw Broccoli Florets
  • 1 Cup Roasted & Salted Shelled Pistachios
  • 1 1/2 Cup Aged Asiago Cheese – finely shredded
  • 3/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Fresh Squeezed Lemon Juice
  • 2 Clove Garlic
  • 1 Teaspoon Sea Salt

Croutons

  • 4 Cups Gluten-Free Bread or Ciabatta – torn
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup Asiago Cheese – finely shredded – optional
  • Pinch Sea Salt

Garnish options

  • Raw Broccoli – chopped
  • Pistachios – chopped
  • Extra Virgin Olive Oil

Instructions

Beans

  1. If using Hutterite beans, make sure to soak the beans overnight.
  2. Sort through the beans to remove any rocks and rinse.
  3. Add the beans to a 5 1/2 quart pot, then add 10 - 12 cups of water. (Some beans take longer to cook, so you might need to add more.) 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.
  4. While beans are cooking make the pesto.

Pesto

  1. Cut the broccoli into small pieces, finely shred the cheese then add to a food processor or blender along with all the other ingredients and blend until smooth. Set aside.

Croutons

  1. You can use day-old bread, I used fresh bread and it worked out nicely.
  2. Tear or cut the bread into small pieces.
  3. 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)
  4. Remove the pan from the heat and sprinkle the Asiago over the croutons and stir together. (Some cheese will stick to the pan.)

Soup

  1. 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.
  2. Add the white wine and bouillon cube, mash the bouillon, cook until wine is reduced and syrupy. When the beans are soft, drain them then add them and 4 to 5 cups of water to the onions.
  3. Stir in the pesto.
  4. Add the broccoli, salt and pepper and cook for a few minutes until broccoli is just tender.
  5. You can leave it chunky, puree half or puree the whole batch.
  6. Top individual bowls with the croutons.