Creamy Broccoli Soup with Rotini and Parmesan
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 5 tbsp (75 g) Canola oil
- 1 cup (150 g) Arctic Gardens Diced Onions 3/4”
- 1 tbsp (15 g) Garlic, chopped
- 4 cups (1 L) 2 % milk
- 1 1/2 tbsp (15g) Corn starch
- 16 cups (4 L) Low sodium chicken stock
- 2.84 L Arctic Gardens Navy Beans , drained
- 1 1/2 tbsp (3 g) Herbes de Provence
- 1 tsp (1 g) Chili flakes
- 1 tsp (1 g) Ground black pepper
- 2 cups (250 g) Uncooked rotini (yields 500 g cooked rotini)
- 1/2 bag (1 kg) Arctic Gardens Broccoli Cuts
- 1/2 bag (1 kg) Arctic Gardens Diced Carrots
- 1/2 cup (125 g) Parmesan, grated
Preparation
- In a stock pot, heat oil and sweat onions and garlic for 2 minutes.
- Mix together the milk and cornstarch. Add to the onions and garlic. Cook for another 2 minutes.
- Process the navy beans and half of the chicken stock with a hand mixer.
- Add the beans to the pot, then incorporate the remaining chicken stock.
- Add spices and cook for 15 minutes on medium.
- Cook the rotini according to package instructions. Let cool.
- Add the broccoli and diced carrots and cook for 5 minutes on medium.
- Add the grated parmesan and cooked rotini.
- Serve hot.
.jpg)
Flavourful Recipes for a Healthy Diet.
Discover our complete range of recipes created for the Institutional Sector.
