Prep Time:  5 minutes |  Cook Time:  30 minutes |  Total Time:  35  minutes |  Servings:  10

Ingredients:

• 1 tablespoon  Carlini  Pure Olive Oil
• 1 cup chopped carrots
• 1 cup chopped celery
• 1½ cups chopped onion
• 1 clove garlic, minced
• 2 32-ounce cartons  Chef’s Cupboard  Chicken Broth
• 3 15.5-ounce cans  Dakota’s Pride  Great Northern Beans, drained and rinsed
• 2 cups  Happy Farms  Shredded Sharp Cheddar Cheese
• ½ cup  Friendly Farms  Plain Nonfat Yogurt
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste

Directions:                                   

1. 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.
2. Using a blender, process the soup until smooth. Slowly add the cheese, stirring constantly until the cheese is melted.
3. Add the yogurt, mixing thoroughly. Season with salt and pepper, to taste.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen