Part 2/8:
The cooking process begins with sautéing onions in olive oil until golden, followed by garlic and red pepper flakes. Then, a quarter cup of white wine is added to deglaze the pan, enhancing the flavors. If you prefer a non-alcoholic option, a splash of vegetable broth can replace the wine, complimented by a squeeze of lemon juice for brightness later.
Next, broccoli florets and stalks are tossed with vegetable broth and a whole can of cannellini beans for protein. To up the creaminess, a cup of raw cashews is stirred in, which blends beautifully once boiled. While the soup simmers for 15 minutes, a nutty crumble topping is prepared using toasted pine nuts or cashews, panko breadcrumbs, and seasoning.