White Bean and Cheddar Soup

Name: White Bean and Cheddar Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Cuisine: american
Ingredients: 1 tablespoon Carlini Pure Olive Oil; 1 cup chopped carrots; 1 cup chopped celery; 1½ cups chopped onion; 1 clove garlic, minced; 2 32-ounce cartons Chef’s Cupboard Chicken Broth; 3 15.5-ounce cans Dakota’s Pride Great Northern Beans, drained and rinsed; 2 cups Happy Farms Shredded Sharp Cheddar Cheese; ½ cup Friendly Farms Plain Nonfat Yogurt; Stonemill Iodized Salt, to taste; Stonemill Ground Black Pepper, to taste

Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes | Servings: 10

Ingredients:

1 tablespoon Carlini Pure Olive Oil
1 cup chopped carrots
1 cup chopped celery
1½ cups chopped onion
1 clove garlic, minced
2 32-ounce cartons Chef’s Cupboard Chicken Broth
3 15.5-ounce cans Dakota’s Pride Great Northern Beans, drained and rinsed
2 cups Happy Farms Shredded Sharp Cheddar Cheese
½ cup Friendly Farms Plain Nonfat Yogurt
Stonemill Iodized Salt, to taste
Stonemill Ground Black Pepper, to taste

Directions:

In a large pot, heat olive oil over medium heat. Add the carrots, celery and onions. Sauté until onions become soft. Add the garlic and cook 1 minute. Add the broth and beans. Simmer for 25 minutes.
Using a blender, process the soup until smooth. Slowly add the cheese, stirring constantly until the cheese is melted.
Add the yogurt, mixing thoroughly. Season with salt and pepper, to taste.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen