Broccoli, Cannellini Bean & Cheddar Soup

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Broccoli, Cannellini Bean & Cheddar Soup

Broccoli, Cannellini Bean & Cheddar Soup

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.

Serves 6

Prep Time 20 min

Total Time 20 min.

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.


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