• Preheat the oven to 425°F.
• Wash the broccolini. Trim off the woody ends, then separate the florets from the stems. Cut the stems into ½–1 inch pieces.
  1 bunch broccolini
• Chop the onion and press the garlic. Drain and rinse the beans. Shred the cheese and set aside.
  1 small onion , 2 cloves garlic , 1 cup shredded white cheddar cheese
• In a 4-quart saucepan, heat 2 tablespoons of ghee or olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2 tablespoons ghee
• Add the garlic, broccolini stems, and spinach. Cook for 2–3 minutes, until the spinach is wilted.
  1 cup baby spinach, packed
• Add the broth, beans, ½ teaspoon kosher salt, and bring to a simmer. Cook for 15-20 minutes, or until the broccolini stems are tender. NOTE: If your broth is not low-sodium, skip the salt in this step.
  4 cups low-sodium chicken broth, 1 14-ounce can cannellini beans , ¾ teaspoon kosher salt, divided
• While the soup base is cooking, toss the broccolini florets with 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon granulated garlic.
  1½ tablespoons olive oil , ¼ teaspoon granulated garlic
• Spread on a baking sheet and roast for 10–12 minutes, or until crisp-tender and lightly browned. Set aside.
• Remove the soup from from the heat and let it cool for 3-5 minutes. Stir in the Dijon mustard and the basil. Use an immersion blender to blend the soup until smooth, or to your desired texture.
  2 teaspoons Dijon mustard, ½ cup fresh basil
• Add the shredded cheddar cheese and blend until fully melted.
• Add the juice of ½ lemon, then taste and adjust seasoning. Add more salt in small pinches if needed and finish with a few cracks of black pepper.
  2 teaspoons fresh lemon juice, freshly ground black pepper

Serve

• Ladle the soup into bowls and top with roasted broccolini florets. Garnish with a bit of extra shredded cheese or drizzle of olive oil if you'd like. Serve warm.