Broccoli, Cannellini Bean & Cheddar Soup

Ingredients

* 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
* 1 cup water
* 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
* 1 14-ounce can cannellini beans, rinsed (see Tip)
* 1/4 teaspoon salt
* 1/4 teaspoon ground white pepper
* 1 cup shredded extra-sharp Cheddar cheese
(I also added onion, garlic, diced carrots, and diced potato)
Preparation

1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
2. Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.