Recipe: White Bean and Gorgonzola Soup

The can-of-beans theme continues and this cheese soup is a knockout. Because the cheese melts you don't have guests wondering why the cheese is blue. Evaporated milk is a great lower-fat substitute for cream.

White Bean and Gorgonzola Soup

1/2 to 1 chopped onion
1 can of white beans, rinsed
2 cups chicken broth or equivalent
small (6 or 7 ounce) can of evaporated milk
2 or 3 ounces of Gorgonzola cheese, crumbled

In your soup pot cook the chopped onion until tender in 1/4 cup of the chicken broth, Then add the rinsed white beans and remaining chicken broth and cook until it cooks down a bit and the beans get softer. Remove from heat and puree the mixture and then return it to the pot, add the can of evaporated milk, and stir. When it's all simmering, add the cheese and stir until it's melted. Ready. 2 huge servings or 3 normal servings, or 4 or 5 soup cups.

Got the original recipe in 1999 from rec.food.recipes. Remember them? Using only one ounce of cheese makes this soup low-fat. I say, eat something else that's low-fat; this is too good. Some people add carrots at the beginning, sauteed with the onion, to tone up the color.