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Broccoli, Cannellini Bean & Cheddar Soup

:  September/October 2007

Your rating: None Average: 4.1 (230 votes)

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.


READER'S COMMENT:
"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...
Broccoli, Cannellini Bean & Cheddar Soup Recipe

Makes: 6 servings, scant 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | High calcium | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup shredded extra-sharp Cheddar cheese

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 152 calories; 7 g fat ( 4 g sat , 0 g mono ); 20 mg cholesterol; 15 g carbohydrates; 11 g protein; 6 g fiber; 558 mg sodium; 491 mg potassium.

Nutrition Bonus: Vitamin C (94% daily value), Vitamin A (25% dv), Calcium (21% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat


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Recipe Categories

Type of Dish
Soups/stews
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
High calcium
High fiber
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Vegetarian
Publication
September/October 2007
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