Broccoli, Cannellini Bean & Cheddar Soup Recipe
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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.
Ingredients
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1 cup water
- 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
- 1 14-ounce can cannellini beans, rinsed (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup shredded extra-sharp Cheddar cheese
- 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.
- 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: 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.
- 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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