Creamy Italian White Bean Soup

This delicious white bean soup made with creamy white cannellini beans and fresh spinach is flavored with garlic and lemon for a Tuscan favorite.

• 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

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.

Step 2

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

Step 3

Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.

Step 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.

Step 5

Pour blended soup back into pot; stir in reserved beans.

Step 6

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

Step 7

Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.