Broccoli, Cannellini Bean & Cheddar Soup

http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.html

From EatingWell:  September/October 2007

White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.

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

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.

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: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.