Creamy Clam And Broccoli Chowder

• 2 cups dried navy beans, cooked and divided
• 14 ounces reduced-sodium chicken broth
• 4 teaspoons garlic, minced
• 1 teaspoon olive oil
• 1 1/2 cups broccoli florets
• 2 (6 1/2 ounce) cans minced clams, rinsed and drained
• 4 plum tomatoes, coarsely chopped
• 2 tablespoons dry white wine
• 2 tablespoons reduced-fat milk
• 2 tablespoons minced fresh dill weed (2T.)

1. Process 1 cup beans with 1/2 cup broth in a food processor or blender until smooth.
2. Saute garlic in oil; in a large saucepan for 1 minute.
3. Stir in pureed bean mixture, remaining 1 cup beans, remaining broth and broccoli.
4. Heat to boiling; reduce heat and simmer about 4 minutes.
5. Stir in clams, tomatoes, wine, milk, and dill weed, season to taste with salt and pepper.

navy beans, chicken broth, garlic, olive oil, broccoli florets, clams, tomatoes, white wine, milk, dill

Taken from www.food.com/recipe/creamy-clam-and-broccoli-chowder-233387 (may not work)