Broccoli, Cannellini Bean & Cheddar Soup

Another use of the Immersion Blender! D made this after I found another recipe to use the blender. I watched him make it. It seemed easy; he confirms it was.

It tasted like broccoli cheese soup, which I love.  D enjoyed it as well.  We doubled the recipe so that we could each have 2 cups as a serving. We had with Basic Beer-Cheese Bread.

Broccoli, Cannellini Bean & Cheddar Soup

Photo by ALB

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.

6 servings, scant 1 cup each (we each had 2 cups)
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients
1 14-ounce can reduced-sodium chicken broth, or vegetable broth

1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed (see Tip)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese

Preparation
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.)(D used an Immersion Blender). Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Nutrition (per 1 Cup)
Per serving : 152 Calories; 7 g Fat; 4 g Sat; 0 g Mono; 20 mg Cholesterol; 15 g Carbohydrates; 11 g Protein; 6 g Fiber; 558 mg Sodium; 491 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat

Tips & Notes
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

EatingWell, September/October 2007