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Broccoli, Cannellini Bean, and Cheddar Soup


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  • Author: Natalie McLaury
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

A creamy broccoli cheddar soup that features pureed beans instead of heavy cream!


Ingredients

Scale
  • 2 (14 oz.) cans reduced-sodium chicken or vegetable broth
  • 1 lb broccoli crowns, trimmed and chopped (approximately 6 cups)
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper (I used 1/8 tsp ground black pepper)
  • 1 cup shredded extra-sharp Cheddar cheese

Instructions

  1. In a medium saucepan over high heat, bring broth to a boil. Add broccoli. Cover and cook until tender (approximately 8 minutes).
  2. Stir in beans, salt, and pepper. Cook until beans are heated through, about 1 minute.
  3. Transfer half of the mixture to a blender with half of the cheese and puree (or use an immersion blender and blend to desired texture). Serve warm.

Notes

from Eating Well Magazine

  • Prep Time: 5 mins
  • Cook Time: 15 mins
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