Creamy Broccoli Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 12 ounce broccoli florets coarsely chopped
• 15 ounce .5 can cannellini beans rinsed drained canned
• 2  garlic clove minced
• 0.1 teaspoon kosher salt 
• 0.8 cup leek chopped
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 6 tablespoons parmesan fresh grated
• 1.5 cups potatoes - remove skin red cubed peeled (1-inch)
• 3 cups vegetable stock organic
• 2 cups water 

Equipment

• bowl
• frying pan
• paper towels
• ladle
• blender
• dutch oven

Directions

1. Heat a large Dutch oven over medium heat.
2. Add oil; swirl to coat.
3. Add onion, leek, and garlic; cook 5 minutes or until tender, stirring frequently. Stir in broth and next 4 ingredients (through salt). Bring to a boil; reduce heat and simmer 10 minutes or just until potatoes are tender, stirring occasionally. Stir in broccoli and beans; cook 8 minutes or until broccoli is tender.
4. Place one-third of soup mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
7. Pour into a large bowl. Repeat procedure twice with remaining soup mixture. Wipe pan with paper towels.
8. Return soup to pan. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Ladle soup into bowls; sprinkle evenly with cheese.