Prep 0 mins
Cook 20 mins
From EatingWell: September/October 2007 http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.html 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.
- 1 (14 ounce) can reduced-sodium chicken broth or 1 (14 ounce) can vegetable broth
- 1 cup water
- 1 lb broccoli floret, trimmed and chopped (about 6 cups)
- 1 (14 ounce) can cannellini beans, rinsed (see Tip)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon 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.
- Tips & Notes.
- 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.