Broccoli Cheddar Soup - Healthified

1  lb.		bunch broccoli
1		small onion, finely chopped
2  tablespoons		all purpose flour
1  tablespoon		low sodium chicken or vegetable broth
1  pinch		Kosher salt and freshly ground black pepper
1/4  teaspoon		freshly grated nutmeg
5  ounces		grated extra sharp Cheddar
1  teaspoon		Worcestershire sauce
1-1/2  cups		fat free evaporated milk
14  ounces		Bush's Best Great Northern Beans - Canned
1  teaspoon		Ground Paprika

Tip: For nutritional information on all the ingredients in Broccoli Cheddar Soup - Healthified just click on each ingredient name. Then adjust the serving size for any Broccoli Cheddar Soup - Healthified ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.