Creamy Italian White Bean Soup
Description
This delicious white bean soup made with creamy white cannellini beans and fresh spinach is flavored with garlic and lemon for a Tuscan favorite.
Ingredients
•
1 tablespoon vegetable oil
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1 onion, chopped
•
1 stalk celery, chopped
•
1 clove garlic, minced
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2 (16 ounce) cans white kidney beans, rinsed and drained
•
1 (14 ounce) can chicken broth
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1/4 teaspoon ground black pepper
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1/8 teaspoon dried thyme
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2 cups water
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1 bunch fresh spinach, rinsed and thinly sliced
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1 tablespoon lemon juice
Directions
1
Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.
2
Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
3
Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
4
Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.
5
Pour blended soup back into pot; stir in reserved beans.
6
Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
7
Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.