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January 28, 2011

Gorgonzola and White Bean Soup

Gorgonzola is a wonderfully rich and creamy blue cheese. It gives White bean soup a whole new dimension of flavors.

Serves 8
Prep time: 15 minutes
Total time: 2 ½ hours (includes cooking beans)


  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped about 1 cup
  • 1 tablespoon butter
  • 6 cups chicken broth, or vegetable broth
  • 1 large leek, cut into ¼ inch slices
  • 1 cup dried white beans
  • 2 ounces Gorgonzola cheese, crumbled
  • Salt to taste


    Melt butter in a large saucepan over medium heat. Cook onion, celery and carrot until onion is tender, about 3 minutes. Add chicken broth, leek and beans. Heat to boiling and boil 2 minutes. Reduce heat and simmer until beans are tender, about 2 hours. Remove from heat.

    Place 2 cups of the soup into the blender and blend about 30 seconds. Return blended mixture to remaining soup and stir until heated. Adjust seasoning with salt. Stir in cheese and serve.

    Terri's Tips:

  • Save time by using canned beans or cook a pot of beans with a ham bone. Use 2 cups of the left over beans in this soup.
  • Posted by terri at January 28, 2011 03:47 AM