Broccoli and Cheddar Soup | Oregonian Recipes

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 medium garlic cloves, finely chopped
• 1 1/2 pounds broccoli crowns, tough stems discarded, tops chopped (to measure about 6 cups)
• Kosher salt
• 4 cups reduced-sodium chicken broth
• 1 14-ounce can cannellini beans, drained and rinsed
• 1 bay leaf
• 1 1/2 teaspoons dry mustard
• 4 ounces sharp cheddar cheese, shredded (about 1 packed cup)
• Freshly ground black pepper