Serves 4 | Serving Size: 1-1/2 cups
Total Time: 20 min | Prep: 5 min | Cook: 15 min
1 15-1/2-ounce canned white beans
10 ounces frozen broccoli, thawed
2 cups skim milk (preferably fortified skim milk)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Black pepper to taste
Purée beans and broccoli with skim milk in a blender. Add mixture to a large soup pot or microwaveable container along with the rest of the ingredients. Bring to a boil on top of the stove or in the microwave.
Stir and serve hot.
We recommend serving this soup with a large salad.
Optional garnish: Sprinkle light shredded cheddar on top of the soup.
Fortified skim milk is often called Skim Plus – it is thicker than regular skim milk and contains added calcium. Sodium can be reduced by 30% if you rinse the beans.
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.