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Add a photoServings: 6
Ingredients
- 1 Tbsp. Vegetable oil
- 1 c. Onion, minced
- 2 x Garlic cloves, minced
- 4 c. Broccoli, coarsely minced
- 2 1/2 c. Chicken stock
- 1 x Potato, peeled and diced
- 1 c. Canned white pea beans [Navy] liquid removed
- 1 1/2 c. Light Cheddar, shredded
- 1 c. 1% lowfat milk
- 1/4 tsp Salt
- 1/4 tsp Pepper
Directions
- For non-dairy version, omit the cheese and lowfat milk; add in sufficient water to thin soup.
- In large heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for about 3 min or possibly till softened. Add in broccoli, stock, potato and beans; bring to boil.k Reduce heat; simmer, covered, for about 20 min or possibly till vegetables are softened.
- In food processor or possibly blender, pure to desired consistency; return to saucepan. Stir in half of the cheese, along with lowfat milk, salt and pepper; cook over medium-low heat, stirring, just till cheese is melted.
- Lable soup into bowls; sprinkle with remaining cheese.
- Ferguson: "Health & Well-Fare: Calcium: Are You Getting Sufficient"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 126 | 47% |
| Total Fat 14.34g | 18% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.06g | |
| Cholesterol 37mg | 12% |
| Sodium 610mg | 25% |
| Potassium 510mg | 15% |
| Total Carbs 21.59g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.15g | 3% |
| Protein 14.46g | 23% |
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