Slow Cooker Broccoli, Cheddar and White Bean Soup

Prep Time	15 min
Cook Time	3 hrs
Servings	4

Ingredients:

1 small yellow onion, chopped
1 pound chopped broccoli crowns
15 ounce can cannellini beans, rinsed and drained
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
3 ½ cups low sodium vegetable broth
1 ½ cups loosely packed fresh spinach*
6 ounces shredded sharp cheddar cheese, white or yellow, divided
¼ cup half and half**

Instructions:

Place onion, broccoli, cannellini beans, garlic, salt, pepper, and broth in slow cooker. (I use this 5 quart slow cooker.)
Cook on low setting for about 5-6 hours, or on high setting for about 3 hours, until broccoli is tender.
Add spinach and continue cooking for 5 minutes.
Transfer soup to a countertop blender in batches and puree until smooth. Return soup to the slow cooker.
Stir in 4 ounces of the shredded cheddar and the half and half.
Spoon soup into bowls, top with remaining shredded cheddar and serve.

Nutrition:

Serving: 1.5 cups, Calories: 332kcal, Carbohydrates: 31g, Protein: 20g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 50mg, Sodium: 1659mg, Potassium: 522mg, Fiber: 8g, Sugar: 5g, Vitamin A: 2680IU, Vitamin C: 106.8mg, Calcium: 460mg, Iron: 3.8mg