Broccoli, Cannellini Bean & Cheddar Soup

By mamapig

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.

Ingredients

• 1 14 oz. can reduced-sodium chicken broth, or vegetable broth
• 1 cup water
• 1 lb broccoli crowns, trimmed and chopped (ab 6 cups)
• 1 14 oz. can cannellini beans, rinsed (see Tip)
• 1/4 tsp. salt
• 1/4 tsp. ground white pepper
• 1 cup shredded extra-sharp Cheddar cheese

Preparation

Step 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

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.