Sunday, November 27, 2011

Broccoli, Cannellini Bean and Cheddar Soup

I love broccoli cheese soup (especially Panera's...yum!)! This is a lightened up version from Eating Well that still tastes delicious. Sorry I didn't snap a photo but it does look about like what you would think. The extra sharp cheddar cheese does work better than just sharp cheddar but use whatever you have/can find. I use our immersion blender to finish this off right in the pot to make less of a mess. 

From: Eating Well in Season

Serves: 6

1 - 14oz. can of chicken or vegetable broth
1 cup water
1 lb. broccoli crowns, trimmed and chopped (about 6 cups)
1 - 14oz. can cannellini beans, drained and rinsed
1/2 tsp. salt
1/4 tsp. white pepper
1 cup shredded extra-sharp cheddar cheese

1. Bring broth and water to boil in a medium saucepan. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt, and pepper. Cook until beans are heated through, about 1 more minute.
2. Transfer half the mixture to a blender and puree with half the cheese. Transfer to a bowl and repeat with the remaining half of soup and cheese. (Again, I just use the immersion blended to blend right in the pot).

152 calories; 7g fat; 4g sat fat; 20 mg chol; 11g protein; 6g fiber; 558mg sodium

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