CHEESY WHITE BEAN SOUP

Cheesy White Bean Soup image

Give this white bean soup gets its cheesiness with a blend of shredded cheddar and Monterey Jack cheeses. Cheesy White Bean Soup uses garlic and onion.

Provided by My Food and Family

Categories Recipes

Time 1h5m

Yield 12 servings, 1 cup each

Number Of Ingredients 6

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Ingredients

2 cups dried cannellini beans, soaked 8 to 12 hours, drained
1 bulb garlic (about 3 oz.)
2 Tbsp. plus 1/2 tsp. olive oil, divided
1 large onion, chopped
4 cans (14-1/2 oz. each) fat-free reduced-sodium beef broth
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses

Steps:

Place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Simmer on medium-low heat 30 min. or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
Meanwhile, heat oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. oil. Wrap loosely in foil; place on baking sheet. Bake 40 min. or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
Heat remaining oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 min. or until tender. Add beans, garlic pulp and broth; stir until blended. Bring to boil. Simmer on medium-low heat 15 min.
Process soup, in batches, in blender until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1090 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 0 g, Protein 19 g