Categories: gluten free, meatless, soup

Ingredients

• 1 14-oz. can chicken broth
• 1 c. water
• 16 oz.broccoli, chopped
• 1 14-oz. can navy beans, rinsed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 cup reduced fat cheddar cheese (320 cal)

Directions

1. Bring broth and water to boil in a medium saucepan.

2. Add broccoli and cook 8 minutes.

3. Stir in beans, salt, and pepper.

4. Cook 2 minutes.

5. Puree with immersion blender. (or in small batches in blender).

6. Stir in cheese until melted.

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