This is a genius way to squelch cravings for broccoli and cheese soup without sacrificing flavor. I used unsalted chicken broth, so I wound up adding about a 1/2 tsp extra salt to the pot. Pureed cannellini beans make for a velvety texture and add protein and fiber.
Broccoli, Cannellini Bean & Cheddar Soup
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.
56 Reviews for Broccoli, Cannellini Bean & Cheddar Soup
The flavor of the soup is good, it does not have nearly enough liquid. First off, the broccoli basically steamed in the liquid and did not simmer in it. It was extremely difficult to puree the soup because there was a much higher ratio of solid to liquid, and when I did, it was more like a paste than a soup. I wound up adding another cup of vegetable broth at the end just to make it more soup-like.
This soup was really easy to make and very good! Although, I think next time I will try adding onions and garlic, like others have suggested. I didn't think the soup necessarily needed it, but can only imagine that it tastes even better with those additions!
I chopped the broccoli and shredded the cheese by hand, so it took me about an hour to finish cooking this recipe. But I'd definitely do it again!
To me, the beans just couldn't duplicate a milk based soup. I thought it was OK, but nothing I'd make again. I sauteed about 1/4 cup onion and 1 clove garlic in a little olive oil to begin with for extra flavor. I thought the broccoli overpowered the cheese and the taste of beans was too prevalent. I did use Great Northerns because my store didn't carry Cannelinni's.
Holy cow, this is a keeper! This soup was so good and decadent tasting. I made it exactly per the recipe and loved it. My husband thought it was too thick, but that is an easy fix. I will definitely make this again!!