This soup is very, very basic. I started with a mirepoix (celery, onions, garlic) and sautéed those then cut my broccoli stalks and sautéed 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.