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


  • 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)


  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.