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Slow Cooker Broccoli Cheddar White Bean Soup

Slow Cooker Broccoli Cheddar White Bean Soup

Soups

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

195 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 small onion yellow, chopped
1 lb broccoli crowns; chopped
1 15 oz can white kidney (cannellini) beans rinsed and drained
2 cloves garlic minced
1/2 tsp salt
1/4 tsp pepper black; freshly ground
3 1/2 cups vegetable broth low-sodium
1 1/2 cups spinach fresh; loosely packed (may omit if desired)
6 oz cheddar cheese sharp, white or yellow; shredded, divided
1/4 cup cream half and half (may omit if desired)

Instructions

Place onion, broccoli, cannellini beans, garlic, salt, pepper, and broth in slow cooker.
Cook on low setting for about 5-6 hours, or on high setting for about 3 hours, until broccoli is tender.
Add spinach and continue cooking for 5 minutes.
Transfer soup to a cblender in batches and puree until smooth. Return soup to the slow cooker. Stir in 4 ounces of the shredded cheddar and the half and half. Spoon soup into bowls, top with remaining shredded cheddar and serve.