Broccoli, Bean & Cheddar Soup
I tried this soup a few weeks ago and really liked it. I recently passed the recipe on to a friend of mine and decided I should share it with all of you too! It is adapted from the Eating Well website; a fantastic source for simply good food that is good for you. Its inexpensive, super fast, super easy, and great with a hunk of crusty bread. Best of all, no cream! You can eat your fill without the guilt and still enjoy a thick and creamy soup.
Broccoli, Bean, and Cheddar Soup
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1 cup water
1 lb broccoli crowns, trimmed and chopped (about 6 cups) or 1 large bag frozen broccoli florets, thawed
1 14-ounce can cannellini beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1 c shredded cheddar cheese
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. 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. Alternatively, blend in the pot with an immersion blender. Serve warm.