This time of year I make a lot of soups for dinner. And cheesy soups always taste so good with a nice crusty roll and a salad on the side. But most cheese soups I’ve made (broccoli, cauliflower, potato) are very rich, have lots of cheese and are more suited to a special weekend meal rather than a weeknight dinner. This particular broccoli soup is lighter on the cheese, and is thickened with cannellini beans. It makes for a quick, creamy, and tasty soup that has a good dose of beans and greens.
Broccoli, Cannellini Bean & Cheddar Soup from EatingWell.com
This recipe is super simple: you basically cook the broccoli, and then puree it with the beans and melt in the cheese. I use an immersion blender so that I don’t have to transfer the hot soup to a blender and back again. I top it with some croutons and serve it along with a side salad. And for a vegan alternative, I think you could make this without the cheese and use vegetable broth.