Main dishes

Cheesy White Bean Soup

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photo by:kraft

I love it, it was Sooo good

posted by

Kasey115

on 2/4/2005

time

prep:

45 min

total:

1 hr 5 min

servings

total:

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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cabush01

posted:8/24/2008

While this was a very tasty soup, it did take a while to make. Much ado for soup, but it was worth it to make something from scratch. Flavor was excellent.

crush0227

posted:1/29/2007

I used 2 huge jars of Northern Beans, added 1/2 of an onion and it was great!! I only mashed about 1 of the jars of beans - I would add one more jar next time and maybe bacon and potatoes!!

SarahDon

posted:1/8/2007

I used canned northern beans so that I would not have to deal with soaking. I used 2 cans and it was really thin. Next time I will use 3 cans. It was well liked at my house.

ardeo

posted:12/24/2006

Very good soup...great for a base of your soup, it's like eating salty chiken broth. i suggest, definatly try this, add some potatos and dont mash all the beans, a few more veggies would be good and or maybe rice. I will definatly make this again, it was VERY tasty, but i will add some "chunky" ingredients to it.

a cook