Low-Fat Gorgonzola-White Bean Soup

Top Review by Laughing in the Kit

This soup is pretty good! I have to admit I tinkered with the recipe a little, and used canned beans. I think that may have reduced the flavorfulness of the soup overall, but I was in a hurry. That said, this soup comes together pretty easily and is pretty tasty. It's a little bland for my taste, which is why I didn't give it a full 5 stars. Still a really nice treat on a day with 2 degree weather!!

Ingredients Nutrition


  1. Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender.
  2. Stir in remaining broth, leek and beans. Heat to boiling.
  3. Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender. (Add more broth during cooking if liquid does not cover beans.)
  4. Stir milk into soup.
  5. Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency.
  6. Stir blended mixture into remaining soup mixture. Stir in cheese until melted.

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