Broccoli and cheese soup with white beans
Warm up with our delicious Broccoli and Cheese Soup with White Beans! This hearty, creamy soup combines tender broccoli, fresh spinach, savory onions, and protein-packed white beans, all melded together with rich chicken gravy, cheddar cheese, and a touch of garlic and black pepper. Perfect for a cozy night in or a nutritious, comforting meal anytime. Easy to prepare and full of flavor!
Cook time 30 min
Prep time 10 min
Ingredients:
1.50 cups chicken gravy1 cup water
2 tsp garlic
2 onions
4 cups broccoli
2 cups spinach
1.50 cups white beans
1/2 cup cheddar cheese
1/4 tsp salt
1 dash black pepper
Broccoli and Cheese Soup with White Beans is a hearty and nutritious dish perfect for those who crave a warm and comforting meal. This soup combines the delicious flavors of cheddar cheese and garlic with the wholesome goodness of broccoli, spinach, and white beans. It’s an easy-to-make recipe that is perfect for both lunch and dinner.
Instructions:
- Mince the garlic.
- Chop the onions.
- Cut the broccoli into florets.
- Rinse the spinach leaves and drain the white beans.
- Shred the cheddar cheese.
- In a large pot, sauté the chopped onions and minced garlic over medium heat until the onions are translucent and fragrant (about 5-7 minutes).
- Add the broccoli florets to the pot.
- Pour in the chicken gravy and water. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook until the broccoli is tender (about 10-15 minutes).
- Once the broccoli is tender, add the spinach leaves and white beans to the pot. Stir well.
- Cook for an additional 5 minutes, allowing the spinach to wilt and the beans to heat through.
- Using an immersion blender, blend the soup until it reaches your desired consistency. You can blend until smooth or leave some chunks for texture.
- If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Be cautious with the hot liquid to avoid spills and burns.
- Return the blended soup to the pot (if used a regular blender).
- Stir in the shredded cheddar cheese until it melts and integrates into the soup.
- Season with salt and a dash of black pepper. Adjust seasoning to taste.
- Ladle the hot broccoli and cheese soup into bowls.
- You can garnish with a little extra shredded cheddar cheese or a sprinkle of black pepper if desired.
8. Enjoy:
- Serve the soup hot, accompanied by crusty bread or a simple salad if you like.
Tips:
- To make the soup creamier, you can blend half of it using an immersion blender before adding the cheese.
- If you prefer a vegetarian version, use vegetable broth instead of chicken gravy.
- Sauté the onions and garlic in a bit of olive oil before adding them to the soup to enhance their flavors.
- Add the spinach towards the end of cooking to retain its vibrant color and nutrients.
- Adjust the consistency by adding more water or broth if the soup is too thick.
This Broccoli and Cheese Soup with White Beans is a delightful and filling meal that brings together the rich flavors of cheddar cheese and the health benefits of broccoli, spinach, and white beans. Garnish with a sprinkle of black pepper and serve with a slice of crusty bread for the perfect finishing touch. Enjoy your homemade, nutritious soup!
Nutrition per serving
6 ServingsCalories 200kcal
Protein 11g
Carbohydrates 27g
Fiber 6g
Sugar 2.69g
Fat 5g
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