Broccoli White Bean Soup

1  lb.		head broccoli, cut into florets, stems thinly sliced
2  tablespoons		extra-virgin olive oil
1		yellow onion, diced
2		garlic cloves, thinlies sliced
15  ounces		One cannellini beans, drained
2-1/2  cups		vegetable stock
1  pinch		Kosher salt and freshly ground black pepper

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Steam broccoli florets and stems until tender
and bright green, about 3 minutes. Let cool slightly.
Reserve 1/2 cup florets for garnish.

Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
Add beans and stock and bring mixture to a simmer.
Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper.