Low Fat Gorgonzola White Bean Soup Recipe

Ingredients for Low Fat Gorgonzola White Bean Soup

• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 1 medium carrot, chopped
• Chicken Broth
• 1 leek, white and light green parts only, thinly sliced and well-washed
• Dried White Bean
• Evaporated Skim Milk
• Gorgonzola

How to Make Low Fat Gorgonzola White Bean Soup

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot and cook for 5-7 minutes, stirring occasionally, until softened.
2. Stir in the leek and cook for another 2 minutes until slightly wilted.
3. Pour in the vegetable broth and add the cannellini beans. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until beans are very tender.
5. Remove about 1 ½ cups of the soup and carefully transfer to a blender. (Use caution when blending hot liquids).
6. Blend until completely smooth.
7. Stir the blended soup back into the pot with the remaining soup.
8. Stir in the milk and heat through, do not boil.
9. Reduce heat to low and stir in the crumbled Gorgonzola cheese until melted and creamy.
10. Season to taste with salt and freshly ground black pepper. Serve hot with crusty bread, if desired.