From the kitchen of One Perfect Bite...This nutritious, low-calorie soup comes together quickly and is great to serve with a salad or more substantial man-sized sandwich. It is thickened with pureed beans, and while it does use cheese, the beans help keep the quantity needed to thicken the soup under control. The soup will probably need more salt than is suggested in the recipe and you'll definitely want to use a really sharp cheese to flavor it. I use both cheddar and Parmesan cheese to get the taste I want in this type of soup. It takes about 20 minutes to make this, and I know that those of you who try it will be pleased. The Silver fox calls this Shrek Soup, a moniker that needs no further explanation. Color and calories aside, I hope you'll give this simple soup a try. You won't regret it. Here is how it's made.
Bean and Broccoli Soup with Cheese...from the kitchen of One Perfect Bite inspired by Eating Well magazine
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 teaspoon minced garlic
3 cups well-flavored vegetable stock
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can white beans, rinsed (see Tip)
1 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 cup shredded extra-sharp Cheddar cheese
Optional: 1/4 cup grated Parmesan cheese
1) Heat oil in a large saucepan. When it shimmers, add onions, celery, carrots and garlic and saute until vegetables are tender.
2) Add broth and broccoli and bring to a boil. Reduce heat, cover pot and simmer until broccoli is tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute. Stir in cheddar cheese and Parmesan cheese if using.
3) Using an immersion blender, puree soup. Adjust salt and pepper to taste. Serve Immediately. Yield: 6 (1 cup) servings.
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