My husband is so picky when it comes to recipes that are "healthy" but he (and I) absolutely loved this! Will definitely make this again, doubling the recipe to have leftovers.
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.
52 Reviews for Broccoli, Cannellini Bean & Cheddar Soup
This soup was SO good-one of the best I've ever made. It tasted delicious and I was shocked at how creamy the beans made it. I had it for lunch the next day and it was just as good. Serve with a big hunk of crusty bread and top with a sprinkle of shredded cheese-heaven on earth!
i used this recipe as a guide but used items i had handy. this year's garden gave me a bumper crop of cauliflower so i had more of that than broccoli. i ended up doing a double batch and froze the remaining. instead of cheese (i don't like cheese- i know crazy), i sauteed a couple of onions at the beginning and added celery seeds at the end for an extra tasty punch. my picky eater went back for seconds even after reminding him that it had veggies and beans.
This was easy to make and tasted good. First, I doubled the recipe. I sauteed a large sweet onion and 4 cloves of garlic, then added 1 qt. of low-sodium chicken broth. Instead of water, I used the cannellini beans, undrained. I blended with a stick blender (very fast and easy...no extra appliance to clean). After blending, I added 2% sharp cheddar which easily melted. My husband and I both liked it. We added a garnish of chopped cooked bacon (we had it on hand for salads). That added the perfect finishing touch.
To keep this recipe healthy, do not use bouillion cubes, granules, or powder as they all contain partially hydrogenated vegetable oils, ie. trans fats.