Quick White Bean Broccoli and Tomato Chowder
Cozy up with a bowl of this hearty and wholesome Quick White Bean Broccoli and Tomato Chowder! Perfect for busy weeknights, this dairy-free, plant-based recipe comes together in just 35 minutes, making it an ideal choice for health-conscious families or meal preppers. Featuring protein-packed white beans, tender broccoli florets, and zesty tomatoes, this comforting chowder is seasoned with aromatic thyme, smoky paprika, and a touch of garlic for a flavor boost. A light swirl of almond milk gives it a creamy finish without any heavy cream, while an optional parsley garnish adds a bright, fresh touch. Rich in nutrients, full of texture, and effortlessly satisfying, this one-pot soup is your go-to recipe for a quick, nourishing dinner that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- 15 ounces canned white beans (e.g., cannellini or navy beans), drained and rinsed
- 3 cups broccoli florets
- 14 ounces diced tomatoes with juices (canned or fresh)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Pour in the vegetable broth and bring it to a gentle simmer.
Add the white beans, broccoli florets, and diced tomatoes with their juices to the pot. Stir well to combine.
Season the chowder with dried thyme, smoked paprika, salt, and black pepper.
Cover the pot and let the mixture simmer for 15 minutes, stirring occasionally, until the broccoli is tender.
Using an immersion blender, briefly blend a portion of the chowder in the pot to create a thicker texture while leaving some chunks for a hearty feel. Alternatively, transfer 1-2 cups of the soup to a blender, puree, and return it to the pot.
Stir in the almond milk and adjust the seasoning as needed, adding more salt or pepper, if desired.
Simmer for an additional 2-3 minutes until the chowder is heated through.
Serve the chowder hot, garnished with fresh parsley, if using.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6103 mg | 265% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 36.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1018 mg | 78% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4391 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
