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1
In a large saucepan or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom.
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2
Cook the onion for 3 minutes, or until soft, stirring frequently.
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3
Stir in the garlic.
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4
Cook for 30 seconds, stirring frequently.
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5
Pour in the broth.
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6
Cook, still over medium-high heat, for 5 to 6 minutes, or until the mixture comes to a boil, stirring occasionally.
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7
Stir in the broccoli.
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8
Cook, covered, for 7 to 8 minutes, or until tender, stirring occasionally.
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9
Stir in 1 can of beans, the salt, pepper, and 1 teaspoon hot-pepper sauce.
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10
In a food processor or blender, process the soup in batches until smooth.
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11
Carefully return the soup to the saucepan.
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12
Stir in the half-and-half, Parmesan cheese, and remaining 1 can beans.
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13
Cook over medium heat for 1 to 2 minutes, or until heated through, stirring constantly.
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14
Serve with additional hot-pepper sauce if desired.
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15
Making creamy soups right in the saucepan is a breeze hen you use a hand blender, also known as an immersion blender.
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16
This wand-shaped gadget with a blender blade at the bottom has become a staple in many kitchens.
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17
Its easy to use and less messy than transferring the soup between the saucepan and a blender or food processor.
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18
(Per Serving)
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19
Calories: 223
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20
Total Fat: 4.0g
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21
Saturated: 1.0g
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22
Trans: 0.0g
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23
Polyunsaturated: 1.0g
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24
Monounsaturated: 1.5g
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25
Cholesterol: 4mg
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26
Sodium: 363mg
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27
Carbohydrates: 33g
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28
Fiber: 9g
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29
Sugars: 5g
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30
Protein: 15g
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31
Dietary Exchanges
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32
2 Starch
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33
1 Vegetable
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34
1 Lean Meat
