Broccoli, Cannellini Bean & Cheddar Soup



It's likely that a hunk of broccoli will never be a fan favorite for your kids...but we think this soup will be part of their wish list for quick dinners this winter!

6 servings, scant 1 cup each | 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.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Nutrition
Per serving: 153 Calories; 7 g Fat; 4 g Sat; 0 g Mono; 21 mg Cholesterol; 15 g Carbohydrates; 11 g Protein; 6 g Fiber; 437 mg Sodium; 435 mg Potassium

1/2 Carbohydrate Serving

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

Tips & Notes
Tip: Canned beans are convenient, but they can be pretty high in sodium. We suggest that you rinse the beans in a colander before adding to the soup. Or, try to find a low-sodium or no-salt-added variety. Or, for those long winter nights, why not cook your own beans from scratch!

From EatingWell: September/October 2007