Skinny Broccoli & Cheese Soup

• 1 Tablespoon Oil
• 1 Onion, Diced
• 2 heads Broccoli (stems And Florets Separated)
• 2 cloves Garlic, Minced
• 4 cups Chicken Stock
• 2-1/2 cups White Beans
• 1 teaspoon Mustard Powder
• 1 teaspoon Onion Powder
• Salt And Pepper
• 2 cups Light Shredded Cheese, Plus More For Serving

1. Add oil to a large pot over medium heat and saute onions and broccoli stems until they begin to soften. Add garlic and cook 1 minute more. Add chicken stock and beans and bring to a simmer for about 10 minutes or until broccoli stems are cooked through.
2. Using an immersion blender, puree beans and broccoli stems until completely smooth. Slowly stir in the cheese one handful at a time and season with mustard powder, onion powder, salt and lots of pepper.
3. Add the broccoli florets and turn down the heat and simmer for another 5 minutes. Top with a little extra shredded cheese and pepper and serve with crusty bread. Enjoy!

oil, onion, broccoli, garlic, chicken, white beans, mustard powder, onion powder, salt, shredded cheese

Taken from tastykitchen.com/recipes/soups/skinny-broccoli-cheese-soup/ (may not work)