Cream of Broccoli Soup from Simply Scrumptious by Joy Baur

Ingredients:
2 large leeks(white and light green parts), finely chopped
2 large stalks celery, finely chopped
2 cloves garlic, minced
4 cups low-fat unsalted or low sodium chicken broth
2 (16 oz) packages of frozen broccoli florets
1 (15 oz cannellini or white beans, preferably low sodium, thoroughly
rinsed and drained
1 tsp ground cumin
1 bay leaf
1 (12oz) can of fat-free evaporated milk
salt and pepper

Directions:
Liberally coat a large pot with oil spray, and preheat it over medium
heat.  Add the leeks and celery and saute for 6-8 minutes or until
slightly softened, adding a little water as needed to prevent
scorching. Add the garlic and saute for 1 minute.  Add the chicken
broth, broccoli, beans, cumin, and bay leaf, and bring to a boil.
Then reduce the heat to low and partially cover the pot.  Simmer for
20 minutes.  Add the evaporated milk and cook for an additional 2
minutes, uncovered.  Remove the pot from the heat and allow the soup
to cool slightly, about 5 minutes.  Remove the bay leaf.  Puree the
soup, in small batches, in a blender until completely smooth.  Season
with salt and pepper to taste before serving.
Calories 302 per 2-1/2 cups Protein-26g, Carb-50g, Fat-2g,
Cholesterol-0g Fiber-16 g, Sodium-440 mg