Bean Soup - Cheesy White bean

By BlueSchmoo

Round Out The Meal
Serve this warm, bean soup with a whole wheat roll and a glass of fat free milk to complete the meal.
How To Soak Dried Beans
Rinse dried beans and remove any unwanted particles, such as stones or leaves. Place rinsed beans in large
bowl; cover with about 3 qt. (12 cups) water. Let beans soak at room temperature for 8 to 12 hours. Drain
beans, then use as directed.

Ingredients

• or use Crockpot method:
• 2 cups dried cannellini beans, soaked 8 to 12 hours, drained
• 1 bulb garlic (about 3 oz.)
• 2 Tbsp. plus 1/2 tsp. olive oil, divided
• 1 large onion, chopped
• 4 cans (14-1/2 oz. each) chicken broth or vegetable broth
• 1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheese
• ________________________
• SERVES 6
• 1 cup dried cannellini beans, soaked 8 to 12 hours, drained
• "1 Cup dried beans, 1/8 tsp Baking soda 3 cups water
• add to small 1 1/2 - 2 qt crock pot cook on high 4 1/2 hours"
• 1/2 bulb garlic (about 3 oz.)
• 1 Tbsp. plus 1/4 tsp. olive oil, divided
• 1/2 large onion, chopped
• 2 cans (14-1/2 oz. each) chicken broth or vegetable broth
• 1/2 pkg. (4 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheese

Details

Servings 12
Adapted from kraftrecipes.com

Preparation

Step 1

1. PLACE beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium high heat. Reduce heat to medium-low; simmer 30 minutes or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.


2. PREHEAT oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. of the oil. Wrap
loosely in foil; place on baking sheet. Bake 40 minutes or until tender. Cool completely. Squeeze garlic pulp
from bulb; set aside.

3. HEAT remaining 2 Tbsp.oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 minutes or until tender. Add beans, garlic pulp and broth; stir until well blended. Bring to boil. Reduce heat to medium-low; simmer 15 minutes.

4. ADD soup, in batches, to blender container; cover. Process until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.