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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Calcium High Fiber Low Calorie Low Carb Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
6 20 min 20 min

Directions

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 Instruction

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

  • 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