Hearty and healthy soup that is a favorite with friends and family. Sounds more difficult than it is. Try it! We're positive you'll be pleased. Serve with grated Parmesan cheese.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
245 Calories
Recipe Instructions
Step 1
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. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
Step 2
With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
Step 3
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.) Once blended pour soup back into stock pot and stir in reserved beans.
Step 4
Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.
Ingredients
1 tablespoon lemon juice
1 tablespoon vegetable oil
2 cups water
1 onion, chopped
1 clove garlic, minced
¼ teaspoon ground black pepper
1 stalk celery, chopped
⅛ teaspoon dried thyme
1 (14 ounce) can chicken broth
2 (16 ounce) cans white kidney beans, rinsed and drained
