Busters Recipes

Gorgonzola-White Bean Soup
4 servings

1 medium onion, chopped
1 celery stalk, chopped
1 medium carrot, chopped
3 cups chicken broth, or vegetable
1 leek, cut into 1/4-inch slices (1 cup)
1 cup dried white beans
1 cup evaporated skim milk
1 ounce gorgonzola, crumbled
Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes,
stirring occasionally, until onion is tender. Stir in remaining broth, leek
and beans. Heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer
about 1 to 2 hours or until beans are tender. (Add more broth during cooking
if liquid does not cover beans.) Stir milk into soup. Place 1 cup of the
soup in blender or food processor. Cover and blend on high speed about 30
seconds or until uniform consistency. Stir blended mixture into remaining
soup mixture. Stir in cheese until melted.

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