Soup’s on! This colorful and creamy soup is a delicious way to eat your veggies.
Recipe information
Yield
serves 5, 1 1/2 cups per serving
Ingredients
Preparation
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.
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.
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
