Broccoli, Cannellini Bean and Cheddar Soup

1 14-ounce can reduced-sodium chicken broth, or vegetable broth

1 cup water

1 pound broccoli crowns, trimmed and chopped (about 6 cups)

1 14-ounce can cannellini beans, rinsed (see Tip)

1/4 teaspoon salt

1/4 teaspoon ground white pepper

1 cup shredded extra-sharp Cheddar cheese

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