Saute 1/2 and onion and 1 clove of garlic in a soup pot. Add 3 cups of chicken or vegetable stock and 1 pound of broccoli crowns. Bring to a boil, and cook broccoli for 8 minutes. Drain and rinse 1- 14 oz can of cannellinibeans, add to stock, and cook for one more minute (until hot). Puree with a bar blender in batches, or just use a stick blender. Add 1 cup grated parmesan, and salt and pepper to taste (about 1 teaspoon of each). I served it with a few drops of truffle oil and a bit more parmesan for garnish.