Broccoli, White Bean & Cheddar Soup

By Meridian - 26751

  • 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.

Nutritional Facts

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
1 starch
1 vegetable
1 1/2 lean meat
White Bean & Cheddar Soup - another healthy recipe from EatingWell

dinner chowder calcium fiber soup gluten free vitamin d cheese stovetop blender

6 replies

GabbyPA 2009-02-03 20:28:11 -0600 Report

I made this tonight in the crock pot. It was yummy. I did add some evaporated milk, but other than that I followed the directions. Wonders will never cease! LOL