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Broccoli, Cannellini Bean & Cheddar Soup

Silky broccoli crowns and creamy cannellini beans simmer together until tender, then melt into a rich broth that finishes with the bold tang of extra-sharp cheddar. Each spoonful tastes hearty, velvety, and deeply satisfying.

Recipe and photo by EatingWell, shared here with credit. View the Original

Broccoli, Cannellini Bean & Cheddar Soup
Total
20 min
Prep
10 min
Cook
10 min
Serves
6

Nutrition per Serving

Calories
152
Protein
11g
Carbs
15g
Fat
7g
Fiber
6g
Sugar
2g
Sodium
558mg

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

Instructions

  1. 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.
  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.