Broccoli and Cannellini Bean Soup

Preparation

1. Step 1

   In a large saucepan or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.

   Step 2

   Stir in the garlic. Cook for 30 seconds, stirring frequently.

   Step 3

   Pour in the broth. Cook, still over medium-high heat, for 5 to 6 minutes, or until the mixture comes to a boil, stirring occasionally.

   Step 4

   Stir in the broccoli. Cook, covered, for 7 to 8 minutes, or until tender, stirring occasionally.

   Step 5

   Stir in 1 can of beans, the salt, pepper, and 1 teaspoon hot-pepper sauce.

   Step 6

   In a food processor or blender, process the soup in batches until smooth. Carefully return the soup to the saucepan. Stir in the half-and-half, Parmesan cheese, and remaining 1 can beans. Cook over medium heat for 1 to 2 minutes, or until heated through, stirring constantly. Serve with additional hot-pepper sauce if desired.

2. Cook’s Tip on Pureeing Soups

   Step 7

   Making creamy soups right in the saucepan is a breeze hen you use a hand blender, also known as an immersion blender. This wand-shaped gadget with a blender blade at the bottom has become a staple in many kitchens. It’s easy to use and less messy than transferring the soup between the saucepan and a blender or food processor.

3. nutrition information

   Step 8

   (Per Serving)

   Step 9

   Calories: 223

   Step 10

   Total Fat: 4.0g

   Step 11

   Saturated: 1.0g

   Step 12

   Trans: 0.0g

   Step 13

   Polyunsaturated: 1.0g

   Step 14

   Monounsaturated: 1.5g

   Step 15

   Cholesterol: 4mg

   Step 16

   Sodium: 363mg

   Step 17

   Carbohydrates: 33g

   Step 18

   Fiber: 9g

   Step 19

   Sugars: 5g

   Step 20

   Protein: 15g

   Step 21

   Dietary Exchanges

   Step 22

   2 Starch

   Step 23

   1 Vegetable

   Step 24

   1 Lean Meat