Low-Fat Gorgonzola-White Bean Soup

Recipe by Dancer
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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