BROCCOLI, CANNELLINI BEAN & CHEDDAR SOUP Heart Health Diabetes Weight Loss Gluten Free ACTIVE: 20 MIN TOTAL: 20 MIN White beans pureed into this broccoli soup make it extra creamy so you don’t need heaps of cheese to do the job. 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 (see Tip) 1/4 teaspoon salt 1/4 teaspoon ground white pepper 1 cup shredded extra-sharp Cheddar cheese 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. SERVES 6: SCANT 1 CUP EACH Per serving: 153 calories; 7 g fat (4 g sat, 0 g mono); 21 mg cholesterol; 15 g carbohydrate; 0 g added sugars; 11 g protein; 6 g fiber; 437 mg sodium; 435 mg potassium . Nutrition bonus: Vitamin C (94% daily value), Vitamin A (25% dv), Calcium (21% dv). Carbohydrate servings: 1/2 Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat
