3 cups chicken or vegetable stock
1 pound broccoli, chopped (about 6 cups) (may use other vegetables instead)
1 can cannellini beans , drained and rinsed (1 cups beans)
Sea salt and fresh pepper to taste
1 cup grated cheddar cheese
In a heavy soup pot, cook the vegetables in the stock until tender. Add the beans and cook until the beans are hot and tender. Stir in the cheddar cheese. In the bowl of your food processor fitted with a stainless steel blade or in the blender, puree the soup in small batches until it is smooth. Season to taste with sea salt and fresh pepper. Serve in heated soup plates.
Makes six servings.
Nutritional analysis per serving: 172 calories, 13 grams protein, 17 grams carbohydrates, 7 grams fat (0 grams trans fat), 422 mg. sodium, 5 grams fiber.
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Cheryl Wixson's White Bean and Cheddar Soup
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