Ingredients
- 1 14-ounce c reduced-sodium chicken broth, or vegetable broth
- 1 cup water
- 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
- 1 14-ounce c cannellini beans, rinsed (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup shredded extra-sharp Cheddar cheese
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 153
- Carbohydrates: 15g
- Fat: 7g
- Protein: 11g
- Dietary Fiber: 6g
- Saturated Fat: 4g
- Monounsaturated Fat: 0g
- Cholesterol: 21mg
- Potassium: 435mg
- Sodium: 437mg
- Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat
- Carbohydrate Servings: 1/2