Broccoli Cheddar Bean Soup

1 large onion, diced
1 carrot, shredded
3 Tbsp butter
3 Tbsp olive oil
3 cloves garlic, minced
¼ tsp red pepper flakes
1 sweet potato, peeled and finely diced
¼ cup flour
½ cup white wine
1½ cup chicken stock, or vegetable broth
2 cups milk
1 can cannellini beans, rinsed and drained
1 large crown broccoli, finely chopped, 3 cups
2 cups shredded cheddar cheese

Sauté the onion and the carrot in the butter and oil in a 4-quart soup pot for 10 minutes, stirring often. Salt and pepper to taste. Add the garlic, pepper and sweet potato, and cook another 5 minutes, stirring often. Meanwhile, place the broccoli in a microwaveable dish and add 2 Tbsp water, and steam for about 5 minutes, stirring once. Drain broccoli.

Add flour to the vegetables in the soup pot and cook over medium heat about 3 minutes, stirring often. Add the wine, stock and milk, and turn up heat. Add the beans and broccoli and bring to a boil. Stir and reduce to a simmer. Cook for about 15 more minutes, until the broccoli and sweet potato are tender to taste. Stir in the cheese and cook until completely melted through.