From EatingWell Magazine September/October 2007
Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.
Makes 6 servings, scant 1 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
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
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese
1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
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 INFORMATION: Per serving: 153 calories; 7 g fat (4 g sat, 0 g mono); 21 mg cholesterol; 15 g carbohydrate; 11 g protein; 6 g fiber; 437 mg sodium; 435 mg potassium.
Nutrition bonus: Vitamin C (94% daily value), Vitamin A (25% dv), Calcium (21% dv).
1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat
Broccoli, White Bean & Cheddar Soup
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