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Main dishes

Cheesy White Bean Soup

Cheesy White Bean Soup recipe
photo by:kraft
Fragrant with garlic and onion, this white bean soup gets its cheesy deliciousness from a blend of shredded cheddar and Monterey Jack cheeses.
45 min
1 hr 5 min
12 servings, about 1 cup each
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What You Need

cups   dried cannellini beans, soaked 8 to 12 hours, drained
  bulb garlic (about 3 oz.)
Tbsp.   plus 1/2 tsp. olive oil, divided
large  onion, chopped
cans   (14-1/2 oz. each) chicken broth or vegetable broth
pkg.  (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses

Make It

PLACE beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 minutes or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.

PREHEAT oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. of the oil. Wrap loosely in foil; place on baking sheet. Bake 40 minutes or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.

HEAT remaining 2 Tbsp.oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 minutes or until tender. Add beans, garlic pulp and broth; stir until well blended. Bring to boil. Reduce heat to medium-low; simmer 15 minutes.

ADD soup, in batches, to blender container; cover. Process until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

Kraft Kitchens Tips

Serving Suggestion
Serve this warm, bean soup with a whole wheat roll and a glass of fat-free milk to complete the meal.
How to Soak Dried Beans
Rinse dried beans and remove any unwanted particles, such as stones or leaves. Place rinsed beans in large bowl; cover with about 3 qt. (12 cups) water. Let beans soak at room temperature for 8 to 12 hours. Drain beans, then use as directed.
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