To keep this recipe healthy, do not use bouillion cubes, granules, or powder as they all contain partially hydrogenated vegetable oils, ie. trans fats.
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.
58 Reviews for Broccoli, Cannellini Bean & Cheddar Soup
WOW! So yummy! I even went so far as to not use any cheese in the soup. (on a low cholesterol diet for 12 weeks!) But, this soup really hit the spot. I used chicken broth, sauteed onions, and garlic. To get that "tang" that sharp cheddar so wonderfully adds, I used about 1/4 c. lowfat kefir (I think yogurt would do the trick as well) I topped the soup with a sprinkle of shredded parm, and the broccoli stems, I peeled, diced and steamed separately. It's great how you can't really taste the beans, but it does give it that creamy consistency.
One of the best soups I've ever made. And so simple. I did add chopped onion to the broccoli. What a great way to get picky eaters to eat veggies! Delicious! Bacon bits would put it over the top.
We love this at our house-my kids (4 and 7) ask for this almost every week! My only change is adding garlic and onion, which I do almost everything, but otherwise it's fantastic.
I like the convenience of this soup.The first time I made it (with no changes except also adding chopped broccoli stalks as someone has done here) it tasted fine but not great.
The second time I replaced half the cheddar with feta cheese and it added a whole new taste and was loved by my veggie hater husband! Maybe its just an individual preference, but I am keen to try further variations to this basic recipe.