Broccoli, Cheddar, and White Bean Soup

This soup is perfect for warming you up! Its filling, delicious, and comes together in under 30 minutes. I originally adapted this recipe from The Sweets Life, but made a few changes. The white beans make this soup nice and creamy without adding cream or extra cheese. I would recommend serving this with a green salad and good quality italian roll or bread.

(picture courtesy of The Sweets Life)

Broccoli, Cheddar, and White Bean Soup 
Serves 4 (1.5 cup each)
Prep time: 10 minutes, Cook time: 20 minutes, Total Time: 30 minutes

Ingredients: 

-1/2 T olive oil 
-1 medium yellow onion, chopped 
-4 cloves garlic, minced 
-2 (14 oz.) can reduced-sodium chicken or vegetable broth
-1.5 cup water
-1 lb broccoli crowns, trimmed and chopped (approximately 6 cups, 2 large heads)
-1 can (14 oz) cannellini beans, drained and rinsed (buy low sodium if available)
-1/4 tsp salt
-1/4 tsp ground white pepper (I used 1/8 tsp ground black pepper)
-1 cup Cabbot 50% reduced fat shredded Cheddar cheese, plus extra for serving 
-Light sour cream (optional for serving) 

Directions: 

1. In a large soup pot heat olive oil over medium high heat, add onions and garlic and saute until onions are translucent (about 5 minutes)

2. Increase heat to high, add water and broth and bring to a boil. Add broccoli. Cover and cook until tender (approximately 8 minutes).

3.Stir in drained beans, salt, and pepper. Cook until beans are heated through, about 1 minute.

4.Reduce heat to low and using an immersion blender, blend soup until you reach desired consistency 

5.Stir in cheddar cheese until it is melted completely 

6.Serve soup topped with a dollop of sour cream and an extra sprinkle of shredded cheddar