Ingredients for Low Fat Gorgonzola White Bean Soup
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 4 cups chicken broth
- 1 large leek, white and light green parts only, thinly sliced
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 cup evaporated skim milk
- 4 ounces Gorgonzola cheese, crumbled
- 1 tbsp olive oil
- Salt to taste
- Fresh ground black pepper to taste
- Crusty bread (optional, for serving)
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How to Make Low Fat Gorgonzola White Bean Soup
- 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.
- Stir in the leek and cook for another 2 minutes until slightly wilted.
- Pour in the vegetable broth and add the cannellini beans. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until beans are very tender.
- Remove about 1 ½ cups of the soup and carefully transfer to a blender. (Use caution when blending hot liquids).
- Blend until completely smooth.
- Stir the blended soup back into the pot with the remaining soup.
- Stir in the milk and heat through, do not boil.
- Reduce heat to low and stir in the crumbled Gorgonzola cheese until melted and creamy.
- Season to taste with salt and freshly ground black pepper. Serve hot with crusty bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
47g
Fat
9g
Carbs
15g
