Yield: 6 Servings
|1 tablespoon||Vegetable oil|
|1 cup||Onion, chopped|
|2||Garlic cloves, chopped|
|4 cups||Broccoli, coarsely chopped|
|2½ cup||Chicken stock|
|1||Potato, peeled and diced|
|1 cup||Canned white pea beans [Navy] drained|
|1½ cup||Light Cheddar, shredded|
|1 cup||1% milk|
For non-dairy version, omit the cheese and milk; add enough water to thin soup.
In large heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for about 3 minutes or until softened. Add broccoli, stock, potato and beans; bring to boil.k Reduce heat; simmer, covered, for about 20 minutes or until vegetables are softened.
In food processor or blender, pure to desired consistency; return to saucepan. Stir in half of the cheese, along with milk, salt and pepper; cook over medium-low heat, stirring, just until cheese is melted.
Lable soup into bowls; sprinkle with remaining cheese.
Per serving: about 225 calories, 17 g Protein, 9 g fat, 20 g carbohydrate high source fibre, excellent source calcium Source: Canadian Living magazine Jan 95 Presented in article by Carol Ferguson: "Health & Well-Fare: Calcium: Are You Getting Enough?" [-=PAM=-] PA_Meadows@...