This is a perfect cold-weather soup. Because it's pureed, the creamy texture and vibrant color make it appealing to most kids, and no cream is needed. It's an ideal make-ahead meal on a weekend when you have a little time to sit around and let it cook. Then on Monday night, all you have to do is reheat it and make some garlic bread.
1 tablespoon olive oil
1 cup chopped onion
3/4 cup chopped leek
2 garlic cloves, minced
3 cups organic vegetable broth
2 cups water
1 1/2 cups (1-inch) cubed peeled red potato
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 (12-ounce) bag broccoli florets, coarsely chopped
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
6 tablespoons grated fresh Parmesan cheese
How to Make It
Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion, leek, and garlic; cook 5 minutes or until tender, stirring frequently. Stir in broth and next 4 ingredients (through salt). Bring to a boil; reduce heat and simmer 10 minutes or just until potatoes are tender, stirring occasionally. Stir in broccoli and beans; cook 8 minutes or until broccoli is tender.
Place one-third of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining soup mixture. Wipe pan with paper towels.
Return soup to pan. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Ladle soup into bowls; sprinkle evenly with cheese.