Creamy Broccoli Soup with Tomato Parmesan Flatbreads

With the rack set in the middle, preheat your oven to 350℉ for the Parmesan flatbreads.

Clean and cut broccoli, onions and garlic.

Drain and rinse white beans.

Heat the large pot over medium-high heat and add olive oil. Once the oil is hot and shimmering (you can drop in one piece of onion and when it starts to sizzle, the oil is ready), add diced onions and stir until soft and translucent but not yet browning, 3-4 minutes.

Add chopped broccoli, white beans and broth. Bring to a rapid boil, and then lower the heat to medium-low to bring the soup to a simmer. Cover the pot and let the soup cook for 10 minutes.

After 10 minutes, check to make sure that broccoli is soft by taking a fork or knife and piercing it. If it pierces easily, you’re good (if not, cook another 3-4 minutes until tender).

For a smoother texture, use a potato masher (or scoop half the amount of soup into a bowl and use a fork) to mash the soup until it’s creamy but there are still whole beans and broccoli pieces. Alternatively, puree half of the soup in a blender and stir it back into the pot and heat through.

Remove soup from heat, and stir in Parmesan cheese, garlic and lemon juice.

While the soup is simmering, make the Parmesan flatbreads. Place the pita bread on a cutting board and, using a small paring knife, cut it around the perimeter to create two rounds. Repeat with the second pita to create 4 “flatbreads.” Place flatbreads on a baking sheet or oven proof baking dish and brush or spoon a little olive oil onto each. Sprinkle with Italian seasoning and grated Parmesan and top with a few slices of tomato. Bake the flatbreads for 10-12 minutes. Serve with soup.