Broccoli, Cannellini Bean & Cheddar Soup
Recipe from EatingWell

White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.


Broccoli, Cannellini Bean & Cheddar Soup

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Servings: 6 servings, scant 1 cup each
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Diabetic, Dinner, Healthy Cooking, Heart Healthy, High Fiber, Low Calorie, Low Carb, Low Cholesterol, Low Fat, Lunch, Quick and Easy, Seasonal, Winter
 
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Ingredients
  • 1  14-ounce can
    reduced-sodium chicken broth, or vegetable broth
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  • 1  cup
    water
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  • 1  pound
    broccoli crowns, trimmed and chopped (about 6 cups)
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  • 1  14-ounce can
    cannellini beans, rinsed (see Tip)
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground white pepper
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  • 1  cup
    shredded extra-sharp Cheddar cheese
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Directions
1.
Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
2.
Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Tip:
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition information
Calories 153, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 21 mg, Sodium 437 mg, Carbohydrate 15 g, Fiber 6 g, Protein 11 g, Potassium 435 mg. Daily Values: Vitamin A 25%, Vitamin C 94%, Calcium 21%. Exchanges: Starch 1,Vegetable 1,Lean Meat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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