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Slow Cooker Broccoli Cheddar White Bean Soup

Course Soups
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegetarian
Nutrition 1/2 cup serving, 500 calories or less, 7g+ fiber, 7g+ protein
Category Slow Cooker Recipes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings

Ingredients

  • 1 small onion yellow, chopped
  • 1 lb broccoli crowns; chopped
  • 1 15 oz can white kidney (cannellini) beans rinsed and drained
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper black; freshly ground
  • 3 1/2 cups vegetable broth low-sodium
  • 1 1/2 cups spinach fresh; loosely packed (may omit if desired)
  • 6 oz cheddar cheese sharp, white or yellow; shredded, divided
  • 1/4 cup cream half and half (may omit if desired)

Instructions

  1. Place onion, broccoli, cannellini beans, garlic, salt, pepper, and broth in slow cooker.
  2. Cook on low setting for about 5-6 hours, or on high setting for about 3 hours, until broccoli is tender.
  3. Add spinach and continue cooking for 5 minutes.
  4. Transfer soup to a cblender in batches and puree until smooth. Return soup to the slow cooker. Stir in 4 ounces of the shredded cheddar and the half and half. Spoon soup into bowls, top with remaining shredded cheddar and serve.