Best Broccoli Cannellini Bean Cheddar Soup Recipes

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BROCCOLI, CANNELLINI BEAN & CHEDDAR SOUP



Broccoli, Cannellini Bean & Cheddar Soup image

From EatingWell: September/October 2007 http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.html White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.

Provided by Queen Dana

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can reduced-sodium chicken broth or 1 (14 ounce) can vegetable broth
1 cup water
1 lb broccoli floret, trimmed and chopped (about 6 cups)
1 (14 ounce) can cannellini beans, rinsed (see Tip)
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded extra-sharp cheddar cheese

Steps:

  • 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.
  • 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.
  • Tips & Notes.
  • 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. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Facts : Calories 212.7, Fat 8.2, SaturatedFat 4.9, Cholesterol 23.1, Sodium 277.9, Carbohydrate 21.7, Fiber 4.2, Sugar 0.4, Protein 15.5

BROCCOLI AND CANNELLINI BEAN SOUP



Broccoli and Cannellini Bean Soup image

Soup's on! This colorful and creamy soup is a delicious way to eat your veggies.

Yield serves 5, 1 1/2 cups per serving

Number Of Ingredients 11

1 teaspoon olive oil
1 cup chopped onion
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
4 cups fat-free, low-sodium chicken broth
12 ounces fresh broccoli florets
2 15-ounce cans no-salt-added cannellini beans, rinsed and drained, divided use
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red hot-pepper sauce (plus more as needed)
1/2 cup fat-free half-and-half
1/3 cup shredded or grated Parmesan cheese

Steps:

  • In a large saucepan or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
  • Stir in the garlic. Cook for 30 seconds, stirring frequently.
  • Pour in the broth. Cook, still over medium-high heat, for 5 to 6 minutes, or until the mixture comes to a boil, stirring occasionally.
  • Stir in the broccoli. Cook, covered, for 7 to 8 minutes, or until tender, stirring occasionally.
  • Stir in 1 can of beans, the salt, pepper, and 1 teaspoon hot-pepper sauce.
  • In a food processor or blender, process the soup in batches until smooth. Carefully return the soup to the saucepan. Stir in the half-and-half, Parmesan cheese, and remaining 1 can beans. Cook over medium heat for 1 to 2 minutes, or until heated through, stirring constantly. Serve with additional hot-pepper sauce if desired.
  • Making creamy soups right in the saucepan is a breeze hen you use a hand blender, also known as an immersion blender. This wand-shaped gadget with a blender blade at the bottom has become a staple in many kitchens. It's easy to use and less messy than transferring the soup between the saucepan and a blender or food processor.
  • (Per Serving)
  • Calories: 223
  • Total Fat: 4.0g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 1.5g
  • Cholesterol: 4mg
  • Sodium: 363mg
  • Carbohydrates: 33g
  • Fiber: 9g
  • Sugars: 5g
  • Protein: 15g
  • Dietary Exchanges
  • 2 Starch
  • 1 Vegetable
  • 1 Lean Meat

HEALTHY BROCCOLI, WHITE BEAN & CHEDDAR SOUP



Healthy Broccoli, White Bean & Cheddar Soup image

I found this recipe on eatingwell.com, and it is SO delicious!! I paired it with a grilled cheese (on light bread w/ FF cheese, of course!) and an apple, and it made for a perfectly satisfying and filling lunch. The original recipe called for shredded sharp cheddar, but I subbed in fat free shredded cheddar to cut down on fat & calories. Also, the recipe originally made 6 1-cup servings. However, since I used fat free cheese, I changed the servings to 4 1.5-cup servings without changing the calories per serving very much at all...but you can do what fits you best :).

Provided by BeautifullyHuman

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 (14 ounce) can reduced-sodium fat-free chicken broth or 1 (14 ounce) can vegetable broth
1 cup water
1 lb broccoli (I used a 1-lb bag of frozen chopped broccoli)
1 (14 ounce) can cannellini beans, rinsed
1/4 teaspoon white pepper
1 cup shredded fat-free cheddar cheese

Steps:

  • Bring broth and water to a boil in a medium sized sauce pan over high heat.
  • Add broccoli, and cook until tender (about 8 minutes).
  • Stir in beans, and continue to cook until warmed through (about 1 minute).
  • Add half of the mixture to a blender (or food processor) along with half of the cheese and puree.
  • Repeat with the other half of the mixture and cheese.
  • Serve warm & enjoy!

Nutrition Facts : Calories 122.4, Fat 1, SaturatedFat 0.2, Sodium 332.9, Carbohydrate 22, Fiber 8.2, Sugar 3.8, Protein 8.4

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