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Broccoli, White Bean & Cheddar Soup

Broccoli White Bean Cheddar Soup
Bowl of cream of broccoli soup.

YEILD
4 servings

Ingredients

  • 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
  • 1 cup water
  • 1 pound fresh broccoli, chopped (about 6 cups)
  • 1 14-ounce can cannellini or navy beans, rinsed (see Tip)
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 cup shredded extra-sharp Cheddar cheese

Instructions

  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.
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.

Recipe adapted from www.eatingwell.com

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