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April 08, 2011

Gorgonzola and White Bean Soup

Gorgonzola is an Italian Blue Cheese that is added at the end of the cooking process. It tops the soup, giving it a creamy texture and a firm, buttery flavor.

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 leek, onion, celery and carrot until onion is tender, about 3 minutes. Add vegetables or chicken broth and beans. Heat to boiling and boil 2 minutes. Reduce heat and simmer until beans are tender, about 2 hours. Remove from heat.

    Place half of the soup into the blender and blend until smooth. Return blended mixture to remaining soup and stir until heated. Adjust seasoning with salt. Stir in cheese and serve.

    Terri's Tips:

  • Like many great soups and stews this starts with a mirepoix, onions, carrots and celery; the longer it cooks the more flavorful it becomes
  • In a pinch you can use canned white beans. The texture and flavor will be a little different but still very good
  • To increase the creaminess, add one cup milk or half and half
  • Garnish with finely chopped fresh parsley

  • Posted by terri at April 8, 2011 02:13 AM