Low-Fat Gorgonzola-White Bean Soup

1. 1

   Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender.

2. 2

   Stir in remaining broth, leek and beans. Heat to boiling.

3. 3

   Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender. (Add more broth during cooking if liquid does not cover beans.)

4. 4

   Stir milk into soup.

5. 5

   Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency.

6. 6

   Stir blended mixture into remaining soup mixture. Stir in cheese until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.