Gorgonzola-White Bean Soup
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 3 cups chicken or vegetable broth
- 1 leek, cut into 1/4-inch slices
- 1 cup dried white beans
- 1 cup evaporated skim milk
- 1 ounce Gorgonzola cheese, crumbled
Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining broth, leek and beans. Heat to boiling. Boil for 2 minutes, then reduce heat. Cover and simmer for about 1 to 2 hours or until beans are tender (Add more broth during cooking if liquid does not cover beans). Stir milk into soup. Place 1 cup of the soup in a blender or food processor. Cover and blend on high speed for about 30 seconds or until uniform consistency. Stir blended mixture into remaining soup mixture. Stir in cheese until melted.
Recipe Source: cdkitchen.com
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