Broccoli, White Bean & Cheddar Soup

This has always been one of my favorite soups. I was a strange child and have always had an affinity for broccoli. In an attempt to make a warming, comforting meal for the impending 2nd snowstorm here in Atlanta, I fell back to this classic: broccoli & cheese soup... but with a twist! Instead of loads of cream, this recipe uses pureed white beans. That, along with the broccoli and chedder, gives this soup chock-loads of fiber, protein, calcium, vitamin C and other goodness! I served it along side some hearty whole wheat seeded rolls from Trader Joes and a simple spinach salad. Yum!

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

Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.

Transfer half the mixture to a blender with half the cheese and puree. Becare when blending hot liquids! Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. (Conversely, if you have an immersion blender like I do, this works great!)

Serve warm.

(From Eating Well)