broccoli, white bean & cheddar soup

original recipe courtesy eating well

makes 6 servings, scant 1 cup each

14 ounces reduced-sodium chicken broth
1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp cheddar cheese

bring broth and water to a boil in a medium saucepan over high heat. add broccoli, cover and continue cooking until tender, about 8 minutes. stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute. 

transfer half the mixture to a blender with half the cheese and puree. (use caution when pureeing hot liquids.) transfer to a bowl. repeat with the remaining broccoli mixture and cheese. serve warm.