Broccoli and cheese soup

Ingredients for 2 servings:

• 1 ½ cup(s) vegetable broth or chicken broth
• 1 cup water
• 2 cloves garlic
• 1 cup onion(s), diced
• 1 head of broccoli
• 2 cups leaf spinach
• 425 g white beans (drained weight)
• n. B. Grated cheese, variety as desired
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

according to an American recipe

The measuring cup holds 250 ml. Put a saucepan on the stovetop and fill it with vegetable stock (it can be cold) and water. Drain the white beans in a sieve. Now dice the garlic and onions. Cut the spinach leaves into halves or quarters, as desired. The broccoli does not need to be cooked beforehand. Simply trim the stems and pick the florets, leaving barely any stalks on them. Set the pan to almost maximum heat and add the ingredients in the following order: broccoli, spinach leaves, onions, garlic, and beans. Do not mix yet! Season with salt and pepper and heat for 5 minutes with the lid on. Then remove the lid and mix the ingredients together. Now reduce the heat to low, put the lid back on the pan, and simmer for 20 minutes. The vegetables should then be soft. Remove the pan from the heat and puree everything with an immersion blender. If the soup is a bit too thick, add 0.5-1 cup water if necessary. Return the pot to the stove, reduce heat to very low, and stir in the grated cheese, if desired. Simmer for another 5 minutes, stirring occasionally. Be careful: some splashing may occur!