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Low-Fat Gorgonzola-White Bean Soup
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, or vegetable
, cut into 1/4-inch slices (1 cup)
dried white bean
cup evaporated skim milk
Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining broth, leek and beans. Heat to boiling.
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.)
Stir milk into soup.
Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency.
Stir blended mixture into remaining soup mixture. Stir in cheese until melted.
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