Ingredients Jump to Instructions ↓

  1. 1 14-ounce can reduced- sodium chicken broth or vegetable broth

  2. 1 cup water

  3. 1 pound broccoli crowns, trimmed and chopped (about 6 cups)

  4. 1 14-ounce can cannellini beans , rinsed

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon ground white pepper

  7. 1 cup shredded extra-sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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 pepper and cook 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.

  3. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.


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