Rating: 4.35 stars
35 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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 Facts

152 calories; protein 11.2g; carbohydrates 15.1g; dietary fiber 5.6g; sugars 2.2g; fat 7.3g; saturated fat 4.1g; cholesterol 20.3mg; vitamin a iu 1241.5IU; vitamin c 56.5mg; folate 101.9mcg; calcium 205.4mg; iron 1.6mg; magnesium 18.8mg; potassium 491mg; sodium 558.4mg.
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