Broccoli, Cannellini Bean & Cheddar Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 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 |
Directions:
1. 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.
2. 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.
3. Tips & Notes.
4. 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.
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