See original recipe: http://www.amodestfeast.com/2...
Trim away the tough ends of the broccoli stems, then coarsely chop the broccoli florets and stems.In a large straight-sided sauté pan or dutch oven, heat the olive oil over medium heat. Add the onions and salt and cook, stirring occasionally, until just beginning to turn translucent, about 5-7 minutes. Add the rosemary, red pepper flakes, and garlic; cook for 1 minute. Add the chopped broccoli; cook until bright green, about 5 minutes. Add 6 cups hot water and the parmesan rind; bring to a boil, boil for 3 minutes, then reduce the heat and simmer for 20 minutes.Remove the cheese rind, scraping off as much of the other soup ingredients as possible. Trim away the hard outer edge and then cut into 1/4 inch cubes.Blend until smooth with an immersion blender, or carefully transfer to a standing blender.Return the soup to the cooking vessel if using a standing blender, then add the cheese cubes and simmer for 10 minutes. Add the beans and simmer for 10 more minutes. Season to taste with additional salt (it may not need it) and a splash or two of sherry vinegar.Serve drizzled with olive oil and sprinkled with red pepper flakes.
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|Serving Size: 1 -6 serving (130g)|
|Recipe Makes: 4-6 servings|
|Calories from Fat: 127 (79%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 793.9mg||27 %|
|Potassium 367.8mg||10 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 4.8g|
|Protein 3.2g||5 %|
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Calories per serving: 161
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