Ingredients
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2 tbsp olive oil
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1 yellow onion, chopped
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2 tbsp all-purpose flour
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1/2 tsp garlic powder
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1 (32 oz) container low-sodium vegetable broth
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1 (15.5 oz) can cannellini beans, drained
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2 (12 oz) pkgs frozen broccoli florets, thawed
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1 cup baby spinach
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1 (8 oz) pkg shredded sharp white or yellow cheddar cheese, divided
Steps
1
In a medium Dutch oven, heat the oil on medium-high. Add the onion and season with salt and pepper. Cook 5–6 min., until softened, stirring occasionally. Stir in the flour and garlic powder and cook 30 sec., stirring constantly. Add the vegetable broth. Bring to a boil on high, stirring frequently. Reduce heat to medium.
2
To Dutch oven, add the beans, broccoli, and baby spinach and cook 2–3 min., until broccoli is warm and spinach has wilted, stirring occasionally. Remove from heat. Using an immersion blender or transferring to a regular blender, in batches if necessary, purée soup until mostly smooth.
3
Return soup to medium heat. Add 1½ cups of the cheese, stirring until melted. Season soup with salt and pepper. Ladle into bowls and garnish with remaining cheese and croutons, if desired (see Tip below).
Tips
To make homemade croutons, cut 4 slices of day-old bread into 1-inch cubes. Toss with 1 tbsp olive oil and season with salt and pepper. Spread out on a parchment-lined baking sheet and bake in 400°F oven for 8–10 min., until golden brown and crisp, tossing once halfway through.
