Velvety soup combining broccoli, cheddar, and beans for a nourishing, fiber-rich meal.
# Ingredient List:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 4 cups broccoli florets, chopped
05 - 1 medium carrot, diced
06 - 1 celery stalk, diced
→ Beans
07 - 2 cups cannellini beans, drained and rinsed
→ Liquids
08 - 4 cups low-sodium vegetable broth
09 - 1 cup milk
→ Cheese
10 - 1.5 cups sharp cheddar cheese, shredded
→ Seasonings
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - Pinch of nutmeg
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in broccoli florets and cook for 2 minutes.
04 - Add cannellini beans and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until vegetables are tender.
05 - Remove pot from heat. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender and return to the pot.
06 - Stir in milk, shredded cheddar cheese, dried thyme, salt, black pepper, and nutmeg. Return to low heat and stir until cheese is melted and soup is heated through.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or steamed broccoli florets if desired.
