There are soups that can be enjoyed the year around, since they are delicious whether cold, at room temperature, warm or hot. This is one of them, fast and easy to make, perfect for a cooler summer night.

Ingredients for 3-4 cups:

2 broccoli heads, chopped

1 cup cannellini beans, drained

2 minced medium garlic cloves

1 shallot, also minced

2 1/2-3 cups of vegetable stock

1 tbsp of virgin olive oil

1/2 tsp freshly grounded pepper

2 tbsp of grated pecorino cheese

What to do:

Add the shallot and garlic to the oil warmed over medium heat.

When garlic is tanned, add broccoli and cook for about 1 minute.

Pour in the vegetable stock and pepper. Add the cannellini beans.

Cook until broccoli is tender.

Let cool down a bit, then pour everything into a blender.

Blend to the desired texture (kids will like a smoother soup better)

Sprinkle with the pecorino cheese.

Enjoy warm or at room temperature!