White Bean and Cheddar Soup
- In a large pot, heat olive oil over medium heat. Add the carrots, celery and onions. Sauté until onions become soft. Add the garlic and cook 1 minute. Add the broth and beans. Simmer for 25 minutes.
- Using a blender, process the soup until smooth. Slowly add the cheese, stirring constantly until the cheese is melted.
- Add the yogurt, mixing thoroughly. Season with salt and pepper, to taste.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen