This is a better broccoli soup; it's creamy but not loaded with cream. It's very high in fiber and packed with nutrients. The creaminess comes partly from white beans, but you'd never guess it!
1 cup water
Place water and broth in pan and bring to a boil.
While waiting for it to heat, cut broccoli into small florets; peel stems and
cut tender inner part into small pieces. Wash, then add to water.
Cover, reduce heat and simmer until tender but still bright green.
Drain and rinse a 14 to 16 oz
can of white beans. Divide in half; you can freeze the rest for future
use. Carefully add broccoli and broth to a blender; add onions, beans,
cheese. Process on low, then on high until blended; the broccoli will
still float like confetti in tiny bits the the rest will be blended. If
too thick, add a little water or milk. Heat if needed in the pan, stirring
constantly, or in the microwave. Serve as is or with a dollop of sour