​Broccoli & Northern Bean Soup

​This simple and comforting soup can easily be prepared for all types. It makes for a nutritious meal when working from home! Find more nourishing recipes like this in Dr. Peter D’Adamo’s  Eat Right 4 Your Type Personalized Cookbooks.

Broccoli & Northern Bean Soup | Right 4 All Types

Ingredients:

• 1 tbsp olive oil
• 1 cup white onion, diced
• 2 heads broccoli
• 1 clove garlic, minced
• 1 can (15-oz) northern beans, drained and rinsed
• 2 cups vegetable stock
• 4 sprigs fresh thyme
• Sea salt, to taste
• ¼ cup pine nuts*

**Blood type B (secretor and non-secretor) swap for chopped almonds or walnuts

Instructions:

1. Heat 2 teaspoons olive oil in a large stockpot over medium heat, and sauté onion, 5 to 6 minutes.
2. Trim woody stems off broccoli and discard. Rough chop broccoli. 
3. Add broccoli to the onions along with garlic, beans, stock, and thyme. Bring to a boil, reduce heat, and simmer for 15 minutes, until vegetables are tender and easily pierced with a fork but not falling apart.
4. Puree soup using an immersion blender, or in batches using a stand blender. Soup should be thick and creamy, but easily run off a spoon. Add water or additional stock if you prefer a thinner consistency. Season with sea salt, to taste.
5. Heat remaining 1 teaspoon olive oil in a small skillet over medium heat. Toast pine nuts for 2 to 3 minutes, or until golden brown.
6. Serve soup hot, topped with toasted pine nuts.*

Convenient Swaps | Right 4 All Types:

Beans & Legumes: Cannellini beans Northern beans Peas White beans Walnuts Almonds Chia seeds Flax seeds Hemp seeds Pecans Macadamias Broccoli Zucchini Celery Kale

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