Low-fat Gorgonzola- Bean Soup

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 3 cups chicken broth, or vegetable
• 1 leek, cut into 1/4-inch slices (1 cup)
• 1 cup dried bean
• 1 cup evaporated skim milk
• 1 ounce gorgonzola, crumbled

Recipe

• 1 cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender.
• 2 stir in remaining broth, leek and beans. heat to boiling.
• 3 boil 2 minutes; reduce heat. cover and simmer about 1 to 2 hours or until beans are tender. (add more broth during cooking if liquid does not cover beans.)
• 4 stir milk into soup.
• 5 place 1 cup of the soup in blender or food processor. cover and blend on high speed about 30 seconds or until uniform consistency.
• 6 stir blended mixture into remaining soup mixture. stir in cheese until melted.