Prep time 10 min.

Cook time 15 min.


4 cups coarsely chopped broccoli florets

½ cup chopped onion

1 ½ to 2 cups College Inn® Chicken Broth, divided

2 tsp. fresh thyme or ½ tsp. dried thyme

¼ tsp. black pepper

1 can (15 oz.) cannellini beans, rinsed and drained


  1. Combine broccoli, onion 1 ½ cup broth, thyme and pepper in a medium saucepan. Bring to a boil; reduce heat and simmer 10-12 minutes or until broccoli is tender, stirring occasionally.

  2. Spoon broccoli mixture into a blender; add beans and puree until smooth, about 2 minutes. Return to same saucepan.

  3. Stir in ½ cup broth. Add an additional ½ cup broth if a thinner texture is desired. Simmer 3 minutes or until heated through.

VARIATIONS: Prepare recipe as directed, except:

  • For Skinny Creamy Tomato Soup, use 1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained, instead of broccoli in Step 1. Add 1 can (15 oz.) Contadina® Tomato Sauce with ½ cup broth in Step 3. 
  • For Skinny Creamy Spinach Soup, use 4 cups (5 oz.) fresh baby spinach instead of broccoli and reduce simmer time to 5 minutes in Step 1. Stir in 2 Tbsp. fresh lemon juice before serving.

Try These Other Delicious Recipes

View All Recipes

French Onion Vegetable Soup

Cook Time: 35 minutes

View Recipe

Chicken Coconut Curry Soup

Cook Time: 20 min

View Recipe

Beef Bourguignon Soup

Cook Time: 1 hour, 20 minutes

View Recipe

Pan-Roasted Cauliflower Soup

Cook Time: 30 minutes

View Recipe

Portobello Beef Barley Soup

Cook Time: 1 hour, 10 minutes

View Recipe

Chicken & Vegetable Soup with Pistou

Cook Time: 30 minutes

View Recipe