Broccoli, Cannellini Bean & Cheddar Soup - cooking recipe

Ingredients

1 (14 ounce) can reduced-sodium chicken broth or (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

Preparation

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.