Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 2 celery ribs, sliced
• 2 cups chicken stock or 2 cups vegetable stock
• 2 cups raw broccoli, cut up
• 1 (14 ounce) can cannellini beans, drained and rinsed (or any white beans)
• 1/4 cup evaporated milk
• salt and pepper

Instructions

1. In a medium pot, heat oil over medium high heat. Add onion, celery, and carrots. Turn heat down to medium and sautee until just tender, about 10 minutes.

2. Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.

3. Pulse a couple times with an immersion blender.

4. Add the beans and evaporated milk, heat through. Pulse a couple more times with the blender until you get the consistency you want. I like to leave chunks in mine, so I only pulse once or twice.

5. Season with salt and pepper.

6. Top with a bit of grated cheese if you like.