This is a hearty soup perfect for the colder weather. The broccoli and white beans go well with the aged cheddar garnish.
1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onion is just tender.
2. Add the stock, white kidney beans and the potato. Bring to a boil, then reduce the heat to low and simmer, covered, for 10 minutes. Add the broccoli and return to a boil. Reduce the heat to low and simmer, covered, for another 5 minutes or until the potato and broccoli are just tender.
3. Add 2 cups of the soup to a blender or food processor and purée. Add this back to the pot, along with the salt and pepper and Parmesan cheese, and heat through. Serve the soup in bowls, and garnish with cheddar cheese.
2 tsp vegetable oil
1 1/2 cups chopped onion
2 tsp finely chopped garlic
3 1/2 cups chicken (or vegetable) stock
1 1/2 cups canned white kidney beans, drained and rinsed
1 cup peeled and diced potato
1 3/4 cups trimmed and chopped broccoli
pinch of salt and pepper
3 Tbsp grated Parmesan cheese
1/2 cup shredded aged cheddar cheese
Nutritional Analysis per Serving
Protein 10 g
Fat 6.5 g
Saturated Fat 2.8 g
Carbohydrates 23 g
Cholesterol 11 mg
Sodium 545 mg
Fiber 5.4 g
Prep Time: 10 minutes
Cook Time: 20 minutes
Make Ahead: Prepare up to a day in advance and reheat gently
Nutrition Watch: Broccoli is a super food—it contains vitamin C, vitamin A, folic acid, calcium and fiber. It may help in the control of high blood pressure, and it may work to prevent colon cancer.