Broccoli, Cannellini Bean & Cheddar Soup

Broccoli, Cannellini Bean & Cheddar Soup

61 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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)
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 cup shredded extra-sharp Cheddar cheese


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 152 calories; 7 g fat(4 g sat); 6 g fiber; 15 g carbohydrates; 11 g protein; 102 mcg folate; 20 mg cholesterol; 2 g sugars; 0 g added sugars; 1,241 IU vitamin A; 56 mg vitamin C; 205 mg calcium; 2 mg iron; 558 mg sodium; 491 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Folate (26% dv), Vitamin A (25% dv), Calcium (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1½ lean meat

Reviews 61

April 05, 2017
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By: evan33
I really liked this soup!
February 27, 2017
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By: love soup
yes sautéed celery onions garlic. Added some cumin and turmeric salt (not much) pepper 2 cans garnbonzo beans , about 1 and 1/2 shredded cheddar! delicious!!!!!
January 10, 2017
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By: runningmamma4
Added whipping cream and butter to help with flavor and thickness. Also used dried beans (cooked in crockpot with seasonings) and homemade chicken broth. Used immersion blender to blended everything. Delicious!
October 11, 2016
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By: WineGurl
This is one of my all-time favorite soups. True, it isn't super flavorful, and I do typically like a lot of flavor, but somehow this allows the "creaminess" of the soup to shine. The thicker texture gives it great mouthfeel. I might add a little garlic powder or something, but otherwise I don't change it. It is such a great comfort food, but unlike a lot of comfort foods, it is very healthy. Love it!
October 08, 2016
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By: Gail J
I was really disappointed in this soup - it was very thin and flavorless. It seemed to lack "backbone" and I had to spend a lot of time (and half the contents of my spice cabinet it seems) to give it some substance. Also, it takes MUCH longer than 20 minutes to make.
February 01, 2015
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By: EatingWell User
Great Begginings This one has vegetarian potential! I started with a basic mirepoix (can any soup really begin otherwise?). Added white pepper and HOT Dijon mustard (not American mustard labeled Dijon but mustard actually ~from~ Dijon: hot hot hot). Did the immersion blender-magic-thing. Added steamed fresh broccoli. Grated Parmesan. Crusty French baguettes. Love the idea of a broco/cheddar soup that doesn't rely *quite* so heavily on cheese, cheese, and more cheese. Pros: Great starting point! Cons: Lacks flavor
November 07, 2014
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By: Cam Peterson
Recommended with a few tweaks to your taste. Doubled the cheese, used all broth, sauteed onions and garlic. Needed a little extra salt. Oh, used garbanzo beans so it was probably a little heavier. Very tasty !!
November 07, 2014
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By: Cam Peterson
Doubled the cheese, used all broth, sauteed onions and garlic. Needed a little extra salt. Oh, used garbanzo beans so it was probably a little heavier. Very tasty !!
October 12, 2014
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By: EatingWell User
Smooth, Simple, Light, Add to make it AWESOME This soup is very, very basic. I started with a mirepoix (celery, onions, garlic) and sauteed those then cut my broccoli stalks and sauteed those while trimming up the rest of my broccoli. I wanted to double the recipe to my time useful, but I didn't have enough fresh broccoli so I threw in some frozen broccoli and then some random grilled squash I had in the fridge. I let the stalks get good and soft then I added my chicken stock. Instead of the 2nd cup of water I had some light cream so I threw that in there too. I used an immersion blender to get it all smooth then tossed in my cheese. Since I added cream it wasn't a big deal that my cheese wasn't gourmet or that I was a bit short. It would definitely be more rich if I had better cheese or at least enough cheese. My soup was extra light but I only had one can of beans, next time I'll buy 2 so it will be heartier. Will make again when the craving hits. My two year old LOVED the soup because she could help make it and loved the simply flavors. Pros: Easy, Kid Friendly, Can be a base for whatever is in the fridge Cons: Have to doctor it to make it noteworthy