Recipe Week #  7
WHITE BEAN AND CHEDDAR SOUP

This versatile soup can be made with almost any vegetables, including carrots and spinach. The white beans thicken the soup and give it a creamy texture. White Bean and Cheddar Soup is the perfect winter supper. Serve it with some crusty bread and a spinach and orange salad.

• 3 cups chicken or vegetable stock

• 1 pound broccoli, chopped (about 6 cups) (may use other vegetables instead)

• 1 can cannellini beans , drained and rinsed (1 ½ cups beans)

• Sea salt and fresh pepper to taste

• 1 cup grated cheddar cheese

In a heavy soup pot, cook the vegetables in the stock until tender. Add the beans and cook until the beans are hot and tender. Stir in the cheddar cheese. In the bowl of your food processor fitted with a stainless steel blade or in the blender, puree the soup in small batches until it is smooth. Season to taste with sea salt and fresh pepper. Serve in heated soup plates. Makes six servings.

Nutritional analysis per serving: 172 calories, 13 grams protein, 17 grams carbohydrates, 7 grams fat (0 grams trans fat), 422 mg. sodium, 5 grams fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.