1 Heat oil in a medium saucepan over a medium heat and cook onion and garlic until soft.
2 Add broccoli stems and chicken stock and bring to the boil. Simmer for 10 minutes or until stems are tender.
3 Add finely chopped broccoli tops and cannellini beans, pour into a blender in batches and blend until smooth. Season with pepper.4 Serve soup in bowls with labne, lemon juice and zest, torn basil leaves and a drizzle of extra virgin olive oil.
NUTRITIONAL INFOQuantity per serving