Broccoli Bean Soup

Author: Canadian Living

A full-flavoured soup loaded with calcium from broccoli, beans, milk and cheese hits the spot on a cold night. For a nondairy version, omit the cheese and milk; add enough water to thin soup.

  • Portion size 6 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic chopped
  • 4 cups coarsely chopped broccoli (about 1 bunch)
  • 2 1/2 cups chicken stock
  • 1 potato peeled and diced
  • 1 cup drained canned white pea beans
  • 1 1/2 cup shredded light Cheddar-style cheese
  • 1 cup 1% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In large heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for about 3 minutes or until softened. Add broccoli, stock, potato and beans; bring to boil.

Reduce heat; simmer, covered, for about 20 minutes or until vegetables are softened. In food processor or blender, pur?to desired consistency; return to saucepan.

Stir in half of the cheese, along with milk, salt and pepper; cook over medium-low heat, stirring, just until cheese is melted. Ladle soup into bowls; sprinkle with remaining cheese.

 

Nutritional facts Per serving, about:

  • Protein 17 g
  • Calories 225.0
  • Total carbohydrate 20 g
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Broccoli Bean Soup

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