Creamy Italian White Bean Soup
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 stalk celery chopped
- 1 clove garlic minced
- 2 (16 ounce) cans beans white kidney
- 1 (14 ounces) can chicken broth
- 1/4 tbsp ground black pepper
- 1/8 tbsp dried thyme
- 2 cups water
- 1 bunch One bunch fresh spinach, rinsed and thinly sliced
- 1 tbsp One tablespoon lemon juice
Notes
In a large saucepan, heat oil. Cook the onion and celery in oil for 5 to 8 minutes, or until tender. Combine garlic, and cook for 30 seconds, continually stirring. Mix in beans, chicken broth, pepper, thyme, and 2 cups water take to a boil, reduce temperature, and then simmer for 15 minutes.
With a slotted spoon, shift 2 cups of the bean and vegetable mixture from soup and set aside.
In blender at low activity, blend the remaining soup in small batches until smooth Once blended pour soup back into the stockpot and stirred in reserved beans.
Take to a boil, irregularly stirring. Stir it in spinach and cook 1 minute or until spinach has weakened. Stir in lemon juice and remove from heat and serve with freshly grated Parmesan cheese on top.
Nutrition Facts (Per Serving): Calories 268, Carbohydrates 24g, Protein 33g, Fat 3g
Share this Story
