– Extra virgin olive oil – Yellow onion – Garlic cloves – Red pepper flakes – Dry white wine – Broccoli – Cannellini beans – Raw cashews – Low-sodium veg broth – Kosher salt – Pepper – Fresh basil leaves – Soy sauce – Dijon mustard – Nutritional yeast – Freshly squeezed lemon juice
Sauté the onion and garlic. Heat the oil in a large pot over medium heat. Once it’s warm, add the onion and a pinch of salt. Cook until they start to turn golden. Add the garlic and pepper flakes next.
Deglaze the pan with white wine. Scrape up any of the stuck browned bits on the bottom of the pan (that’s where the flavor is!). Let the mixture simmer until most of the wine has evaporated.
Now add the broccoli to the pot. Let it sauté for a few minutes, then add the cannellini beans, cashews, broth, salt, and black pepper. Stir and bring it up to a boil. Turn down the heat to a simmer, leaving the soup to cook until the broccoli is tender and soft.
Prepare the crispy nutty crumbles while you wait. Heat the oil in a frying pan over medium heat, then add the panko and pine nuts. Stir every so often, toasting until they become golden brown. Add the red pepper flakes and salt, then transfer the mixture to a bowl.
Now that the soup is just about done, pour it into a large blender bowl. Add the basil, soy sauce, dijon mustard, nutritional yeast, and lemon juice. Blend until smooth.
Ladle the soup into bowls and add a drizzle of olive oil and the crispy nutty crumbles on top. Serve with bread and enjoy!
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