Creamy Italian White Bean Soup

Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 245 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 2 cups water
• 1 onion, chopped
• 1 clove garlic, minced
• 1 stalk celery, chopped
• 1 (14 ounce) can chicken broth
• 2 (16 ounce) cans white kidney beans, rinsed and drained
• 1 bunch fresh spinach, rinsed and thinly sliced
• 0.25 teaspoon ground black pepper
• 0.125 teaspoon dried thyme

Recipe Instructions

Step 1

With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.

Step 2

In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring.

Step 3

Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.

Step 4

In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.)

Step 5

Once blended pour soup back into stock pot and stir in reserved beans.

Step 6

Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted.

Step 7

Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.