Broccoli & Cannellini Bean Soup

I had a bit of a forced hiatus the past few days, thanks to a particularly unpleasant (but thankfully finished) bout of stomach flu. I tell you, the hardest part after the first day or so was not being able to cook and eat real food. Today is the first day I've ventured outside the realm of saltines, bananas, applesauce, and clear chicken broth. Hallelujah.

I didn't want to dive in too fast, though, so I chose this nutrient-packed, soothing soup that is mostly pure broccoli and cannellini beans, with some liquid and scant seasonings to make it into a soup, plus good old sharp cheddar to make it a bit more fun. This soup almost gives off the illusion of being cream-based, but it's all thanks to the magic of the cannellini bean, which works wonders when pureed.

This is definitely good-for-you food, so put this in the "recovery" file.

Broccoli & Cannellini Bean Soup
adapted from Eating Well in Season
serves 4

INGREDIENTS:

1 1/2 cups low sodium chicken broth
3/4 cups water
1 small head broccoli, trimmed and chopped (about 4 cups)
1 14-ounce can cannellini beans, drained and rinsed
salt and pepper to taste
3/4 cup shredded extra-sharp cheddar

DIRECTIONS:

1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli and cover, reducing heat to medium-high. Cook until broccoli is tender, about 8 minutes.

2. Stir in beans, salt and pepper, and cook until beans are warmed through, about one minute.

3. Puree in batches, adding part of the shredded cheese to each batch. Serve warm.

Enjoy!