Broccoli, White Bean and Cheddar Soup

Ingredients:

• 1 – 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1 cup water
• 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
• 1 – 14-ounce can cannellini beans, rinsed
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 cup shredded extra-sharp low-fat Cheddar cheese

Instructions:

1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
2. 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.

Nutrition information:  Per serving: 153 calories; 7 g fat (4 g sat, 0 g mono); 21 mg cholesterol; 15 g carbohydrate; 11 g protein; 6 g fiber; 437 mg sodium; 436 mg potassium.