Slow Cooker Broccoli, Cheddar and White Bean Soup
from kristineskitchenblog.comThis Slow Cooker Broccoli, Cheddar and White Bean Soup is a creamy vegetarian soup recipe. It is fast and easy to make in your crock pot!
Servings: 4 (1 1/2 cup) servings
Calories: 332kcal
Ingredients
- 1 small yellow onion chopped
- 1 pound chopped broccoli crowns
- 15 ounce can cannellini beans rinsed and drained
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 ½ cups low sodium vegetable broth
- 1 ½ cups loosely packed fresh spinach*
- 6 ounces shredded sharp cheddar cheese white or yellow, divided
- ¼ cup half and half**
Instructions
- Place onion, broccoli, cannellini beans, garlic, salt, pepper, and broth in slow cooker. (I use this 5 quart slow cooker.)
- Cook on low setting for about 5-6 hours, or on high setting for about 3 hours, until broccoli is tender.
- Add spinach and continue cooking for 5 minutes.
- Transfer soup to a countertop blender 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.
Nutrition
Serving: 1.5 cups | Calories: 332kcal | Carbohydrates: 31g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1659mg | Potassium: 522mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2680IU | Vitamin C: 106.8mg | Calcium: 460mg | Iron: 3.8mg
