Although the weather has warmed up, it’s not too warm to enjoy a good soup. I was searching through the last few recipes of the “Winter” seasonal section of the Eating Well In Season cook book, and I found a recipe for broccoli and cheddar soup. This is not a cream of broccoli and cheddar soup, and uses Cannellini beans to give it a creamy texture.  I decided to used dry beans and re-consitute them (a task that I still haven’t mastered at this point), but other than that, this was an extremely quick and simple dinner.

Broccoli, Cannellini Bean & Cheddar Soup
from Eating Well In Season

1 14oz. can of reduced-sodium chicken broth or vegetable broth
1 cup water
1 lb. broccoli crowns, trimmed and chopped (about 6 cups)
1 14oz. can cannellini beans, rinsed
1/4 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded extra-sharp Cheddar cheese

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 peper and cook until the beans are heated through, about one 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.

Broccoli, Cannellini Bean, & Cheddar Soup

The soup was great, and very creamy. The  recipe called for at least 1 pound of broccoli but I didn’t have nearly enough, so I added some baby spinach, which we had on hand. I added is with the cooked beans and cooked until it was very wilted. I also added a little extra cheese to ensure that the flavor was strong enough. The only thing I would recommend would be to reheat the soup after pureeing it in the food processor. It tends to loose a bit of the heat in the transfer. This soup is delicious year round, and goes great with some hearty artisan bread.