Preheat oven to 425℉
Separate 1 stalk broccoli into florets and transfer to an aluminum foil lined sheet pan. Season with kosher salt and freshly ground black pepper and add a drizzle of olive oil. Toss to combine.
Transfer broccoli to a preheated oven and roast for about 15 minutes.. When done, remove from oven and reserve until ready to use.
Rinse and drain 15 oz canned cenellini beans and set aside until ready to use.
Peel and thinly slice 1/2 onion and 3 cloves garlic along with 1 stalk celery and set aside until ready to cook.
Heat 1 tbsp olive oil in a medium sized skillet over medium heat and add sliced onion, garlic and celery. Sauté until the vegetables have started to soften, about 5 minutes.
Add reserved beans and 1/4 cup chicken stock, season with kosher salt and freshly ground black pepper and stir to combine. Heat through for a few minutes and then stir in 2 tbsp crème fraîsche or rich sour cream. Stir to combine.
Top mixture with roasted broccoli, heat through and serve.
