We got our first taste of cooler fall-like weather in St. Louis this weekend and I sure wish I would have had some of this soup ready following the Cardinal's baseball game last night! Anyway, this soup is a healthier version of broccoli cheddar soup. It is definitely one to keep in your healthy recipe reserves this fall and winter. Not only is this soup delicious and satisfying, but it can be thrown together in the slow cooker and be ready when you return home from work or school. If you have leftovers it can also be frozen. Best of all, its only 125 calories per serving and thanks to all of the fiber and protein, its super filling!
4 cloves garlic
1 medium onion
1 tbsp extra-virgin olive oil
1 large head of broccoli, washed and cut (or 4 cups if using pre-chopped)
1 tsp sea salt
1 tsp black pepper (I always double this because I love black pepper)
1/2 tsp paprika
1 can (15 ounces) cannellini beans, rinsed
4 cups low-sodium vegetable broth (I like Better than Bouillon organic veggie paste)
2 tbsp fresh rosemary, washed and chopped
Parmesan cheese, optional
Use a food processor to shred garlic and onions. In a Dutch oven, heat olive oil and saute the garlic and onion on medium for 4-5 minutes. Shred the broccoli in the same fashion until the desired size is reached. Add broccoli and saute in onion/garlic mixture 2-3 minutes. Puree cannellini beans in the food processor and add to the veggie mixture. Season with salt, pepper, and paprika. Using a whisk, slowly incorporate the vegetable broth. Add rosemary. Cover and simmer on medium-low heat for 12-15 minutes until reduced to the desired thickness. Serve with additional black pepper and Parmesan cheese. This recipe makes about 6 servings (12 ounces each).
Per serving: 125 calories, 2.9g fat, 312.76mg sodium
vs
Panera Bread Company's Broccoli Cheddar Soup: 300 calories, 19g fat, 1250mg sodium.
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